Step 1

Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.

Step 2

In a blender or food processor, blitz the butterbeans, marmite, chilli and nut butter to a smooth paste. Scoop into a large bowl.

Step 3

Add the rice and breadcrumbs to the bean mixture. Mash together with a fork or potato masher until fully combined.

Step 4

In a large frying pan, heat a tablespoon of oil.

Step 5

Peel and chop the onion and garlic finely, and add them to the pan. Cook gently for 3-4 minutes until softened.

Step 6

Finely chop the mushrooms and add them to the pan. Season with a little salt and black pepper, and cook until the mushrooms have released most of their liquid, and it has bubbled away - ie. you are left with a fairly dry pan.

Step 7

After they have cooled slightly, add the mushrooms & onions to the bean mixture and mix well to combine. Chill in the fridge for around 20 minutes.

Step 8

Divide the mixture in to six roughly equal sections, then sprinkle a little flour over your hands, and shape the burgers. I find the best way to do this is to roll the mixture into a ball, then pat it down on a chopping board.

Step 9

Oil a baking tray, and place the burgers on it, turning them over after placing them on the tray so that both sides get oiled.

Step 10

Bake for 15-20 minutes until golden brown with a crispy crust.

Step 11

Serve in a bun - pictured here with mashed avocado, red onion, tomato and salad.