2 x 400g tin of black beans, drained and rinsed
1 red onion, peeled and diced
2 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
1⁄4 teaspoon salt
1 clove garlic crushed
100g (1 cup) (gluten-free) rolled oats, ground briefly in a food processor to breadcrumb consistency
12 portobello mushrooms
Salt to taste
6 large sweet potatoes
1 tbsp coriander powder
1 tsp mild chilli powder
a pinch of sea salt
Drizzle of olive oil
handful of coriander
Preheat the oven to 190°C/170°C fan/gas 5. P
Place the beans in a large mixing bowl and, using a potato masher, mash until roughly 2/3 of the mixture becomes a paste
Add 1 tablespoon of the olive oil to a frying pan, followed by the onion and garlic, cook over a medium-high heat for 5–7 minutes until caramelised. Add to the beans in the bowl, along with the spices and seasoning, mix well and then add the ground oats to bind the mixture. Shape into 6 large patties 2–3cm thick and place in the fridge to set while you prep the sweet potato and guac.
Peal the sweet potato and cut into large wedges. Mix the olive oil and spices together in a bowl and pour over the wedges, Make sure the sweet potato is covered well, even if this means getting your hands a little messy! Place in the oven and cook for about 40 minutes until the wedges are gooey on the inside and starting to crisp on the outside. Toss them twice during that time, to make sure they don’t burn.
For the cheats guac, simply mash the avocados and stir in the lime juice and finely chopped coriander. Season well.
To cook the burgers, heat the remaining olive oil in a frying pan and fry the burgers for 3 minutes on each side, cooking them in two batches. Place on a baking tray and cook in the oven for 10–15 minutes or until crisp.
While the burgers are baking wash, peal and de-stem the mushrooms and place on a roasting tray with some olive oil and put in the oven to roast for 25 minutes.
Now, simply compile!