|50 g||cashew nuts|
|2 tbsp||olive oil|
|1||onion (finely chopped)|
|2||portobello mushroom (cut into cubes)|
|2||Garlic (finely chopped)|
|Salt and pepper|
|125 g||Mixed grains (pre-cooked)|
|400 g||Kidney beans (drained and rinsed)|
|1 tsp||smoked paprika powder|
|100 g||Mature cheese (finely grated)|
|2||baby gem lettuce (leaves separated to serve)|
|4||gherkins (sliced in half)|
|ketchup (for serving)|
|mayonnaise (for serving)|
|mustard (for serving)|
Tip the cashews into a dry, very large frying pan and toast over a medium heat until lightly browned and smelling nutty.
Put the pan back on the heat and pour in 1 tablespoon of the olive oil. Chuck in the onion, mushrooms, and garlic along with some salt and pepper. Cook for 10 minutes until everything is soft and all the water from the mushrooms has evaporated. Add the mixed grains to the pan and use the back of your spoon to break up the pieces. Stir well to combine, then take off the heat.
Tip half of the mushroom mixture into a food processor along with all of the cashew nuts and the kidney beans. Blitz until smooth.
Scrape into a large bowl and add the remaining whole mushroom mix, marmite, smoked paprika, egg yolk and half the grated cheese. Beat well with a wooden spoon until everything is completely combined, then season with a generous amount of salt and pepper.
Wipe out the frying pan. Pour in the remaining olive oil and place over a medium heat. Shape the burgers into four patties straight into the pan. Fry for 3 minutes on one side until browned and crisp. Carefully flip over and cook on the other side for 2 minutes. Place a pile of the remaining cheese over the burgers. Put a lid on the pan and cook for 1 minute or so until melted.
Toast your buns, and drizzle with some ketchup / mayo / mustard (depending in your taste). Stack the burger and top with the lettuce and some gherkins, if you’re using them.