Tofu Black Bean Burgers with Creamy Feta

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a half kettle of water to the boil.
2. Place beans in a large bowl and roughly mash until most of the beans are crushed. Using your hands and a paper towel, squeeze moisture out of tofu, breaking it up slightly as you squeeze it. Crumble tofu into bean mixture. Add all remaining tofu black bean patty ingredients, season with pepper and mix, using clean hands, until mixture is well combined. Set aside for 5 minutes to allow mixture to firm up slightly.
3. Crumble feta into a small bowl or dish. Pour over boiling water and use a fork to ‘whisk’ mixture until it forms a creamy paste. Set aside.
4. Use a heaped half cup measure of patty mixture and roll into large balls then shape into patties, about the size to fit burger buns.
5. Heat a drizzle of oil in a non-stick fry-pan on medium heat. Cook patties, in batches, for 2–3 minutes each side until golden. Use a fish slice to push down on patties to create a crust. Transfer to prepared tray. Place burger buns, cut-side-up on tray next to patties. Place in oven for 5 minutes until buns are lightly golden and patties are hot through.
6. Using same pan, heat a drizzle of oil on medium heat and cook onion for 5 minutes, or until softened. Add mushrooms and cook a further 2 minutes. Add soy sauce and toss to coat for 30 seconds. Turn off heat.
7. Spread bottom half of each bun with creamy feta. Top with a tofu black bean patty, sliced tomato, onion and mushroom mixture and mesclun. Spread mayonnaise on top half of bun.