Tofu Black Bean Burgers with Creamy Feta

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Place beans in a bowl and mash until most of the beans are crushed. Using clean hands and a paper towel, squeeze moisture out of tofu, breaking it up slightly as you squeeze. Crumble tofu into bowl with crushed beans.
3. 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.
4. Crumble feta into a small bowl. Pour over boiling water and use a fork to ‘whisk’ mixture until it forms a creamy paste. Set aside. Use a heaped ½ 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 fry-pan on medium heat. Cook patties, in batches, for 2–3 minutes each side until golden. Transfer to prepared tray. Place buns, cut-side-up on tray next to patties. Place patties and buns 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 and starting to colour. Add mushrooms and cook for a further 2 minutes. Add soy sauce and mix 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 and place on top. Serve any remaining patties and salad on the side.