This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 20 minutes

Difficulty - Medium

Serves / makes - 4 large burgers

Ingredients 

1T oil, such as sunflower oil

200g onions, roughly chopped

20g garlic, roughly chopped 

160g mushrooms, roughly chopped

1-2t yeast spread*

4t stock powder

Salt (optional)

70g porridge oats 

70g gram flour (or plain flour)

A little oil

Equipment

Frying pan

Mixing bowl

Mixing spoon

Hand blender

Baking tray

Method

1. Heat your oven to 180c/360f/GM4. 

2. Heat a large frying pan on a medium heat. Add the oil. Once the oil is hot, add the onions. Allow them to cook for 5-10 minutes until they are translucent.

3. Add the garlic and mushrooms to the pan, continue to cook the vegetables for another 5-10 minutes until the mushrooms are browned.

4. Put the contents of the pan into a bowl and blend it with a hand blender until it is smooth.

5. Add the yeast spread and stock powder to the bowl. Mix it well, add the oats and flour and mix again. 

6. Allow this mixture to cool then make it into patties. You can do this with your hands. Alternatively, for very neat burgers, allow the mixture to cool more as that will help it to thicken. Put the mixture between two sheets of baking paper. Use a rolling pin to flatten the mixture to 1.5cm thick. Cut rounds using a cookie cutter. 

7. Heat your pan on a medium heat. Fry the burgers on both sides to brown them, this should take just a few minutes. 

8. Put the burgers onto a baking tray. Bake for around 15 minutes until they are firm.

Notes

• *The yeast spread, also known as yeast extract, should not be confused with nutritional yeast. The yeast spread is a thick brown condiment that I use in a lot of meaty recipes for an intense umami flavour. 

• These burgers freeze well so they’re perfect for batch cooking.

• You can put the burgers on the barbecue or on a griddle pan after they have firmed up in the oven.