This came from The Vegan Athlete’s Cookbook and is absolutely delicious. I’ve tweaked it to remove gluten. Easy to make as it all goes into the blender and full of veg. It’s also super packed with fibre quadrupling it from a standard beef pattie and reducing the saturated fat to about 2g from 8g in a usual thin burger.

Makes 4 big burgers

Place the following into a blender in batches and whizz until a paste is formed. Don’t make it too smooth, keep the paste chunky.

Half a red onion

Half an aubergine, cut into large chunks

1 carrot, cut into chunks

1 garlic clove

Now whizz until small bits

Next add:

75g walnuts

3 tbsp ground almonds

1 drained, rinsed tin of black beans

1/2 tsp cinnamon

1tsp smoked paprika

1tsp ground cumin

1tsp salt

Whizz this altogether

Scoop out 4 big scoops and shape into pattie shape on a greased tray

I cooked mine in the airfryer at 200°C for 15 min, but you can oven bake at 180°C for 20-25min

Put into your favourite bun with cheese, lettuce, tomato, gherkin, mayo, ketchup etc. Houmous goes extremely well with them.

We only ate two and put the other two in the fridge for the next day, they keep well and firm up when cool.

Update: I’ve now started adding loads of extra veg to them. Keep all the other quantities the same.