Servings: 2 to 4

1 tbsp vegetable oil, plus extra for cooking the burgers 1 tbsp vegetable oil, plus extra for cooking the burgers
1 onion, finely diced 1 onion, finely diced
2 garlic cloves, crushed 2 garlic cloves, crushed
1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
1 tsp yeast extract or miso paste 1 tsp yeast extract or miso paste
120g shiitake or chestnut mushrooms, finely chopped 120g shiitake or chestnut mushrooms, finely chopped
1 tsp dried mixed herbs 1 tsp dried mixed herbs
1 tbsp brown sauce 1 tbsp brown sauce
½ tsp mustard powder ½ tsp mustard powder
1 x 400g can kidney beans, drained and rinsed 1 x 400g can kidney beans, drained and rinsed
125g cooked rice 125g cooked rice
40g porridge oats 40g porridge oats
4–6 tbsp plain flour 4 to 6 tbsp plain flour
a generous pinch of sea salt and ground black pepper a generous pinch of sea salt and ground black pepper

Heat the oil in a large pan and sauté the onion and garlic for five minutes, until softened. Add the balsamic vinegar, yeast extract or miso paste and mushrooms and cook for a further eight minutes until brown and sticky.
Add all the remaining ingredients and use a potato masher to crush and combine everything together into a thick, chunky mixture. (You can also pulse the mixture in a food processor.) Shape the mixture into two large or four small patties.
To cook, heat a frying pan with enough oil to cover the base and fry over a medium heat for five minutes on each side, until slightly charred. Add the slices of cheese to the burgers whilst they are still warm in the pan and let the cheese melt slightly.
To serve, lay out the bases of the buns and place a cheesy burger on each. Top with lettuce, tomato, mayonnaise, ketchup, bacon slices and any other toppings you like, then pop the bun lid on top and enjoy.