Ingredients
olive oil
4 big portobello mushrooms, roughly chopped into little bits
few sprigs of fresh thyme, leaves picked
sea salt and freshly ground black pepper
400 g tin of white beans, haricot or cannellini, well drained
4 fat medjool dates, pitted
2-3 cloves of garlic, peeled and finely chopped
small bunch of fresh parsley, finely chopped
2 tablespoons tahini
2 tablespoons soy sauce or tamari
200 g cooked and cooled brown rice (100 g raw weight)
50 g breadcrumbs or oats
grated zest of 1 unwaxed lemon
To serve
1-2 avocados, peeled and sliced
tomato relish or ketchup
pickled cucumber (see ‘Additional notes’)
few handfuls of spinach leaves
8 seeded burger buns (I use wholemeal ones)