BLACK BEAN AND KING OYSTER BURGER

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat some rapeseed oil in a frying pan (skillet) and fry the onions on a fairly high heat until they have browned thoroughly and are almost on the verge of being burnt. Lower the heat, mix in the Tabasco and HP sauce and take the frying pan off the heat.

Step 2

2 Cut the mushrooms into ½ cm (¼ in) cubes. Warm plenty of oil in a frying pan on medium heat. Add the mushrooms and fry until soft, for around 20 minutes. Drain the oil.

Step 3

3 Toast the walnuts in a dry cast-iron pan on a medium heat until they begin to colour, for around 2 minutes. Shake the pan occasionally to make sure the nuts don’t burn too much. However, it doesn’t matter if they take on a lot of colour. Remove the pan from the heat and season with chilli and salt.

Step 4

4 Place the walnuts in a bowl together with the beans, parsley, lentils, porridge, mushrooms and a pinch of salt. Mix together using a potato masher (the beans should only be slightly mashed). Add the onion mixture and stir to ensure that everything is mixed.

Step 5

5 Shape the batter into six round patties – either by hand or by using a food ring. Place them on a plate and cover with cling film (plastic wrap). Leave them to stand in the refrigerator for at least 1 hour – preferably longer – so that they hold together better when being grilled.

Step 6

6 Light the barbecue (grill) and grill the peppers until they turn black on the outside. I usually place the peppers onto the barbecue while the fire is still burning – preferably on top of a wood-burning fire. Put the peppers in a plastic bag and leave to cool for around 10 minutes. Rub the skin off by massaging the peppers while they are still in the bag. Cut into even strips.

Step 7

7 Heat a few tablespoons of olive oil in a cast-iron pan, either on the hob or on the barbecue. Fry the patties on a medium heat for a few minutes on each side. Then place them on the barbecue in indirect heat, close the lid and roast for 10–15 minutes.

Step 8

8 Brush the cut surface of the buns with olive oil and grill them quickly on the barbecue.

Step 9

9 Wipe out the cast-iron pan, then add in a tablespoon of butter. Return it to the grill and fry the eggs.

Step 10

10 Add a generous tablespoon of mayonnaise to each bun and place the burger on top. Top with the grilled pepper, parsley and the fried egg.