Step 1

Heat some oil in a pan on medium heat. Add finely chopped onion, minced garlic and finely chopped mushrooms. Sauté for about 10 minutes until all the water from the mushrooms has evaporated and they are nicely browned.

Step 2

Drain the chickpeas and black beans and pat dry with a kitchen roll or tea towel. Add to a large bowl and mash with the back of a fork or potato masher until about 70% is mashed. You want to leave some chunks to give it a nice texture. Add the onion and mushroom mix.

Step 3

Mix flax seed with water and leave to gel for 5 minutes. Then add along with all the remaining ingredients. Add in 2 tablespoons of flour, mix, and form into 4 patties. Flour a plate and leave in the fridge for 30 minutes or more to chill

Step 4

Put the pan back on medium heat with more oil. Fry for 5-7 minutes on each side. You may want to do two at a time depending on your frying pan size. Keep them on a low heat in oven whilst you cook the others. To bake - lightly oil both sides and place in the oven for 20-25 minutes at 200C/400F.

Step 5

Serve in burger buns with toppings of your choice. I added lettuce, tomatoes, onion, mayo, sriracha and red pepper hummus.