There can never be enough ways to get beans into your daily meals. This is one of the best. Serve on toasted 100% whole- grain bread with all the fixings. These burgers freeze well, so consider doubling the recipe so you’ll have them ready for just- thaw-and-indulge moments.

  • 1 cup/100g rolled oats
  • ½ cup/55g walnut pieces
  • 1¼-inch/5mm piece fresh turmeric, grated (or ¼ teaspoon ground)
  • ½ cup/75g chopped red onion
  • ⅓ cup/35g chopped mushrooms
  • 1½ cups/95g cooked or 1 15-ounce/425g BPA-free tin or Tetra Pak
  • salt-free black beans, well rinsed and drained
  • 2 tablespoons tahini or almond butter
  • 1 tablespoon ground flaxseeds (or linseeds)
  • 1 tablespoon nutritional yeast (or yeast flakes)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons white miso paste
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Savory Spice Blend (here)

Pulse the oats, walnuts and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½- inch/1cm thick and transfer to a plate. Refrigerate for 30 minutes.

Preheat the oven to 375°F/190°C/gas mark 5.

Line a baking sheet with a silicone mat or baking parchment and arrange the burgers on it. Bake until hot and lightly browned, turning once, about 25 minutes.

Serve hot, as desired.

Source: The How Not to Die Cookbook - Michael Greger