Recipe by: Yolanda Wisewitch Soryl, Christchurch Vegetarian Society

Perfect for BBQ’s - makes 15 burgers

200gm Mushrooms, wiped and finely chopped
100 gm peanut butter
100gm fresh wholemeal breadcrumbs
100gm wholemeal flour
2 onions, peeled and grated
2 garlic cloves, crushed
2 dessertspoons olive oil
2 tablespoons soya milk
2 teaspoons parsley
Black pepper to taste
Sesame seeds (approx 1/3 cup)
Sunflower oil

Heat the oil in a saucepan and fry the onion and garlic until soft
Add the mushrooms and fry for 1 minute
Remove from the heat and stir in the peanut butter, breadcrumbs, flour and parsley
Season with black pepper
Add the soya milk and combine thoroughly until the mixture binds
Take heaped dessertspoonfuls of the mixture and form into burger shapes
Roll each burger in sesame seeds, put on a plate and chill in the fridge for at least 30 minutes
Brush each burger with oil and bake or BBQ for 15-20 minutes, turning regularly
Serve in burger buns with salad and ketchup (also great cold the next day)


Price per burger: 35c approx