Chipotle mushroom and black bean burgers with peanuts and lime

These meat-free burgers are great on the grill but also work a treat straight from the oven.

Serves 4

50g smooth peanut butter 1 x 400g tin black beans, drained but not rinsed 2 garlic cloves 2 tsp chipotle chilli flakes 1 tsp ground cumin 1 tbsp olive oil 1 heaped tbsp rye flour Zest of 1 lime 1 tsp sea salt flakes 250g chestnut mushrooms

To serve:

Lime wedges A handful of chopped salted peanuts A handful of chopped fresh coriander 4 burger buns 1 Preheat the oven to 200C/Fan 180C/Gas 6. Put the peanut butter in a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, flour, lime zest and sea salt flakes. Blitz to a thick paste.

Scrape into a large bowl and stir in the remaining beans.

2 Tip the mushrooms into the processor and pulse until minced. Stir into the black bean mixture.

3 Divide the mixture into four and, with damp hands, form into thick burgers. Arrange on a baking tray lined with baking paper.

4 Bake in the preheated oven for 25-30 mins. When they have about 10 mins left, gently flip them over.

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

6 To serve, squeeze over some lime juice and top with chopped peanuts and coriander, then pop into lightly grilled burger buns.

Taken from The Green Barbecue: Vegan & Vegetarian Recipes to Cook Outdoors & In by Rukmini Iyer (Square Peg). Photography: David Loftus