Step 1

Make a chia egg by combining chia seeds and water in a small bowl. Mix through tomato paste, worcestershire sauce and soy sauce and set aside for 5 minutes.

Step 2

In a large mixing bowl combine plain flour, arrowroot (tapioca) flour, baking soda, salt, mixed dry herbs, smoked paprika and cumin.

Step 3

Make a well in the centre of your flour mixture and pour in the chia egg mixture. Add in the cooked rice, okara, coriander and nutritional yeast. Mix until combined and a dough-like mixture forms. Note: It should be moist but hold together when pressed between your fingers. If it’s too dry, add a tsp of water at a time. If it’s too wet, add one teaspoon of flour at a time.

Step 4

Line a large plate or tray with baking paper. With wet hands shape about ⅓ cup size balls into a 1cm-ish thick burger patty. Place onto baking paper and continue with the remaining batter to make approx 8 burgers. Note: I do 2 layers on a plate with a piece of baking paper between.Cover and refrigerate for at least 30 minutes (but up to a day if you want to make them in advance).

Step 5

When you are ready to cook them, heat a generous dollop of olive on a fry pan or barbecue plate to a medium-high heat. Place the burger on the fry pan/barbecue plate, it should sizzle. Repeat with as many will comfortably fit (I do 4 at a time). Cook for 5 minutes per side. Serve on a sourdough roll with lettuce, sautéed mushrooms, pickled sliced beetroot and barbecue sauce.