Miso, Tempeh & Black Bean Burgers With Pickled Red Onions

Once the onion feels soft, add the mushroom pieces and miso paste. Mix well and cook for 10 minutes until the mushrooms are soft and have reduced in size.

Then, using clean hands, crumble in the tempeh and add the drained black beans. Mix well and cook for 10–15 minutes, or until the tempeh and black beans feel soft and cooked through.

Remove the mixture from the heat and leave to cool a little. Then place the mixture into a food processor and pulse a few times to break down and blend together — be sure not to blend too much, so that there are some nice chunks in the mix. Alternatively, use a fork to break the mixture down to shape into burger patties.

Take 2–3 tablespoons of the mixture and shape into a burger patty. Repeat to make 6 patties. Once shaped, place onto a plate or baking tray and store in the fridge until ready to use or cook right away.

To cook the burgers; place a large pan over medium–high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven (180°C fan /350°F) for 5–10 further minutes.

Once the burgers are cooked, lightly toast the buns and pile high with sliced tomatoes, lettuce, the burger patties and pickled red onions.