The Bean Queen Burger

Method

1. If you’re using dried Carlin peas, soak them in plenty of cold water overnight, then drain and boil in fresh water for 45–50 minutes, until tender. Drain well.
2. Put the cooked peas in a bowl, then lightly mash them with a fork or potato masher, leaving some texture.
3. Heat the olive oil in a frying pan on a medium heat. Add the onion, carrot, mushrooms and garlic and cook for 5 minutes, until soft. Add the fresh thyme, spices, salt and pepper and cook for 1 minute.
4. Transfer the cooked vegetables to the bowl with the mashed Carlin peas. Stir in the breadcrumbs, tomato purée and whatever umami flavour bomb you’re using. Mix until well combined and it all holds together. Check the seasoning and adjust as needed.
5. Divide the mixture into four equal portions and shape them into patties. Put them on a plate and chill in the fridge for at least 20 minutes to firm up.
6. Meanwhile, to make the burger sauce, simply mix the aquafaba mayo and black-eyed bean ketchup together.
7. When you’re ready to cook, heat a little vegetable oil in a large non-stick frying pan on a medium heat. Add the burgers and cook for 4–5 minutes on each side, until golden and heated through. To make these into cheeseburgers, add a slice of cheese on top of each patty, cover the pan with a lid and cook for 1 minute, until the cheese has started to melt.
8. Build your burger with your choice of toppings: spread both sides of a toasted sourdough or brioche bun with burger sauce, add a handful of shredded lettuce and one or two thick tomato slices to the bottom half, place a burger on top, pile on pickled red onions and/or pickled cucumbers, and sandwich together with the top bun.