|65 g||oats — rolled|
|6-8||bread — whole wheat sliced|
|1||red onion — sliced|
|4||garlic — cloves, crushed|
|800 g||black mushrooms — chopped|
|15 ml||fresh parsley — chopped|
|5 ml||dried mixed herbs — Italian|
|2||eggs — large|
|sunflower oil — for frying|
|30 ml||pesto — basil or sun-dried tomato|
|bread — hamburger rolls|
|lettuce — baby gem or cos|
Process the oats in a food processor until fine. Remove and set aside and then process the bread to make breadcrumbs. Set aside. Heat the olive oil and saute the onion and garlic until softened. Add the mushrooms and cook over a medium heat until the liquid has evaporated.
Remove from the heat and transfer to the food processor. Blend, but keep the mixture slightly chunky. Transfer to a bowl and add the oats, 200ml breadcrumbs, the herbs, salt to taste and plenty of freshly ground black pepper. Leave to cool for a few minutes and then add the eggs.
Set aside for 15 mins, then shape into patties. The mixture should be quite soft. Coat the patties with the remaining breadcrumbs. Refrigerate for 30 mins.
Heat a layer of oil in a non-stick frying pan over medium heat. Add the patties and fry until browned on both sides.
Mix the mayonnaise and the pesto together and spread onto the insides of the hamburger buns. Top with lettuce and sliced tomato then add a patty. Top with slices of Cheddar cheese. Close with the other half of the bun and eat immediately.