Veggie Burgers

Step 1: Preheat the oven to 180°C/350°F (conventional) or 160°C/320°F (fan/convection).

Step 2: Pile the mushrooms on a baking tray. Drizzle with the oil, toss, then spread them out on the tray.

Step 3: Spread the beans on another tray and scatter the grated carrot over them.

Step 4: Place the beans on the top oven shelf and the mushrooms on the shelf below.

Step 5: Bake for 15 minutes, or until the beans’ surfaces are dry and splitting and the carrots at the tray’s edge are slightly golden. Remove the tray of beans from the oven.

Tip: Do not let the beans and carrots get too golden; the beans should look dry and splitting.

Step 6: Move the mushrooms to the top shelf and bake for a further 10 minutes, until dry and wrinkled. Remove from the oven and let cool.

Step 7: Put the cashews in a food processor and pulse until they are the size of breadcrumbs. Do not grind them to a powder.

Step 8: Add the beans, mushrooms and carrot. Pulse on high for 10 seconds, or until chopped to a coarse crumb.

Step 9: Add the breadcrumbs, egg, Parmesan, garlic, paprika, mayonnaise, salt and pepper. Pulse for 15–30 seconds, until the mixture comes together but still has visible bits.

Tip: The mixture can be left chunkier or pulsed smoother, but keep some texture.

Step 10: Add the rice and green onions. Pulse for 2 seconds, just until combined; do not overprocess the rice or it can turn gluey.

Step 11: Check the mixture: it should hold together when shaped but not stick to your hands. If it is too wet, add breadcrumbs. If it is too crumbly, pulse it a little more.

Step 12: Shape into 4–6 patties, each 1.5–1.8 cm/0.6–0.7 inches thick and about 10 cm/4 inches wide. Refrigerate for at least 1 hour.

Tip: Keep the patties no thicker than 1.8 cm/0.7 inches.

Step 13: Cook the patties cold, straight from the refrigerator.

Step 14: Heat 2–3 tablespoons of olive oil in a skillet over medium to medium-high heat.

Step 15: Add 3–4 patties and cook for 4 minutes, until deep golden and crisp. Carefully flip and cook the other side for 4 minutes, until golden. Transfer to a paper towel-lined plate to drain.

Step 16: Cook the patties cold, straight from the refrigerator. Brush them with oil and heat the barbecue to medium-high. Cook for 4 minutes on each side, until a dark crust forms.

Step 17: Toast the buns and spread the top buns with relish or a sauce of your choice. Add your chosen burger fillings and a veggie patty, then add more sauce if desired.