THE GREEN BARBECUE

Lighter vegetarian dishes to pop on the grill from Rukmini Iyer’s latest book

These burgers are ridiculously moreish. I like to serve them in buns with mayonnaise and pickles. Make life easier by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue.

50g smooth peanut butter

400g can black beans, drained,

but not rinsed

2 small cloves of garlic, peeled

2 tsps chipotle chilli flakes

1 tsp ground cumin

1 tbsp olive oil

1 heaped tbsp rye flour

1 lime, zested

1 tsp sea salt flakes

250g chestnut mushrooms

TO SERVE

1 lime, cut into wedges handful of chopped salted peanuts handful of chopped fresh coriander 4 burger buns

1 Put the peanut butter in a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt

flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans.

2 Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture. With damp hands, form it into four thick burgers and arrange them on a lined baking sheet.

3 Bake in the oven at 200C/180C fan/gas 6 for 25-30 mins. When they’ve got 10 mins left, gently flip them over so they can crisp up on the other side.

4 They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side.

5 Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.