It’s not easy to find a really good veggie burger recipe that has the right texture and flavour. This one, adapted from chef Simon Rogan’s recipe, hits the spot. Classic and really tasty. Serve with homemade slaw and pickle. You can of course use shop bought ones, but if you have time, it’s worth it. You’ll need a stick blender for the burgers.

Pickles: (day before)

1 shallot, peeled and cut into 1 cm dice

60g apple cider vinegar

30g sugar

1½ tbsp fennel seeds

90 ml water

1 cucumber, cut into 1cm slices

Slaw: Day/a few hours before

a half head of white cabbage, de-cored and cut into 4 segments then very finely chopped

6 medium peeled  carrots, 3 grated finely, 3 grated coursely

1 pack of dill leaves, stems removed and finely chopped

3-4 tbsp mayonnaise

salt and pepper

The burgers:

1 red onion, very finely chopped

75g mushrooms – portabella work well – coarsely chopped

3 tbsp lemon thyme leaves (this isn’t a typo, I do mean 3 tablespoons)

Light oil to fry

50g Parmesan cheese, coarsely grated

75g beans, drained. Borlotti, pinto or even chickpeas work

50g breadcrumbs

½ tbsp soy sauce

½ teasp English mustard

1 egg, beaten

1 tbsp cornflour 

Salt and pepper

Flour to mould the patties.

To serve:

4 brioche/burger buns

Sliced tomato

Little gem/lettuce leaves

For the Pickle:

• The day before, put the shallot, vinegar, sugar, fennel seeds and water in a medium pan and bring to the boil. Take the pan off the heat and drop in the cucumber slices. Cover and keep at room temperature overnight. 

• Just before serving, drain the cucumbers and put in a bowl. Any leftovers can be returned to the pickling liquid.

For the Slaw: 

• Mix all of the ingredients together and pop in a sealed container in the fridge. This can be done the day before.

For the Burgers:

• Fry the onions, mushrooms and thyme in a tablespoon of the oil  over a medium heat for 7-8 minutes until soft. Take off the heat and allow to cool for a few minutes, then add the cheese, beans, breadcrumbs and ground pepper. Blitz with a stick blender.

• Mix together the egg, mustard, soy  and cornflour then stir in the mushroom mixture. You may need to add extra seasoning and cornflour to firm up the consistency. Shape into 4 patties that are 7cm wide and 3cm deep. Pop in the fridge to chill and firm up.

To serve:

• When ready to eat, fry the burgers in a light oil for 4 minutes on each side, until nicely browned.

• Cut the buns in half, layer them up with the lettuce, tomato and pickled cucumber. Top with the burger and bun lid and serve with the slaw alongside.