Method

1. 1.

   Prepare the vegetables | Peel and dice the onions and garlic | Cut the mushrooms into very small pieces, about the size of a pea.

2. 2.

   Start the burger patties | Place a large pan over a medium heat and add a drizzle of olive oil | Once warm, add the chopped onion, garlic and a pinch of salt | Mix well and cook for 5-10 minutes until the onion becomes soft.

3. 3.

   Once the onion feels soft, add the smoked paprika and mix through | Cook for another minute before adding the chopped mushrooms | Mix everything together well and leave to cook for another 10 minutes, or until the mushrooms reduce in size and become soft.

4. 4.

   At this point, stir through the drained black beans and leave to cook for 5 minutes | Mix through the flour and miso paste and cook for a final 10 minutes | Crush the ingredients with a fork to bind the mixture together and mix well before leaving the mixture to one side to cool down a little.

5. 5.

   Shape the patties | Once the mixture feels firm enough to shape into patties, use your hands to shape 6 patties | You can either cook them straight away or cover them and leave them in the fridge until needed.

6. 6.

   Cook the patties | Once ready to serve, heat a large pan over a medium heat | Add a drizzle of olive oil | Once warm, add the burgers and cook on each side for 5-6 minutes until charred | You can also place them in an oven at 180C, fan setting for 10-15 minutes to cook through.

7. 7.

   Serve the burgers | Halve the burger buns and toast in the pan | Roughly slice the lettuce | Serve the burgers in buns piled high with kimchi, lettuce and Sriracha mayonnaise.