Vegan Bean Burgers

Makes 6

2.5cm fresh ginger
1 red chilli
1 bunch spring onions
3 cloves of garlic
1 x 410g can of chick peas
1 x 410g pinto beans
50g rolled oats (porridge oats)
1 carrot, grated (about 100g)
4 tbsp chopped coriander
1 lemon, zest and juice
Salt and ground black pepper
Rape seed oil

To serve:

Large mushrooms
Bread rolls, toasted
Beetroot pickle or relish
Rocket

Method

Place the ginger, chilli, half the bunch of spring onions and garlic into a small food processor and whiz until finely chopped. Finely slice the remaining half a bunch of spring onions.

Drain the chick peas and pinto beans and place into a large bowl, coarsely mash together to break up but leaving some texture. Add the finely chopped aromatics (from the processor), sliced spring onions, rolled oats, grated carrot, chopped coriander, lemon zest and juice. Season with the salt and black pepper. Mix well together and form into six burgers. Place in the refrigerator for 30 minutes to firm up if you have time.

Take the AGA Cast Aluminium Flat Griddle Plate and dribble over 2 tablespoons of rape seed oil, roll the large mushrooms in the oil. Place them at one end of the flat plate.

2, 3, 4 and 5 oven AGA: Slide the AGA flat plate onto the floor of the Roasting Oven and cook for 5 minutes. Remove the plate and add the burgers, then return to the floor of the oven for 10 minutes then take out the mushrooms and keep warm, turn the burgers and cook for a further 10-15 minutes, until the burgers are golden and cooked through.

Towards the end of cooking time cut the bread rolls in half and toast – either both sides or just the ‘cut’ side, depends upon your preference.

To serve; place half a roll on a warmed plate, top with a burger then a mushroom and finish with some rocket and the top of the bread roll.  Accompany with beetroot relish.