Plant-Based Protein Burger

TIME: 40 MINS, SERVES: 6 This plant-based protein burger is as close to the real thing as they come. We bet you won’t be able to tell the difference! Ingredients FOR THE BURGER PATTY:6 portobello mushrooms, chopped roughly into small pieces400g tin cannellini beans4 pitted medjool dates200g over cooked brown rice, cooled1 serve Nuzest Clean Lean Protein Just Natural2 cloves garlic, finely chopped2 tbs hulled tahini2 tbs tamari1 tsp lemon or lime zestA few sprigs of thyme leavesA small bunch of flat leaf parsley, finely choppedExtra virgin olive oilSalt and pepper FOR THE REST OF THE BURGER:6 seeded wholemeal burger buns (or GF buns for a GF option)1 large avocado, sliced2 large tomatoes, thinly sliced1 can sliced beetroot1/2 cucumber, sliced6 slices vegan cheeseSpinach or lettuce leaves Method 1. Add a splash of extra virgin olive oil to a large pan and heat the mushrooms and thyme on medium heat, seasoning with salt and pepper. 2. Fry the mushrooms until their liquid has evaporated and they are slightly browned and then turn the pan off and transfer the mushrooms to a bowl to cool. 3. Drain the cannellini beans and blitz them in a food processor with the dates, garlic, parsley, tahini and tamari, pulsing until the mixture is relatively smooth. 4. Transfer the bean mix to a large mixing bowl and add the rice, protein, lemon zest and mushrooms. Mix until combined. 5. Cover the mixture and leave to settle in the fridge for 15 minutes. 6. Preheat your oven to 230C and prepare to get messy! Using your hands, divide the mixture into 6 portions and shape into your burger patties. Place the patties onto a lined baking tray and bake for 15 minutes until brown. If you like cheese, place a slice of vegan cheese on top of the patty for the last 5 minutes of baking. 7. Cut the buns in half and toast them lightly whilst preparing your burger toppings. 8. Smear ketchup on both sides of the bun and fill with all ingredients. Enjoy!