Vegan Black Bean Burgers

Add the walnuts (1 cup) to a food processor and process until crumbly. Transfer to a mixing bowl and set aside.

Add the onion (1), crushed garlic (1 tsp) and olive oil (1 tbsp) to a frying pan and sauté until the onions are softened.

Add the cooked onions and garlic to a food processor along with the can black beans (15 oz), smoked paprika (0.5 tsp), coriander powder (0.5 tsp), cumin (0.5 tsp), onion powder (0.5 tsp), garlic powder (0.5 tsp), tomato paste (2 tbsp), salt (0.5 tsp) and ground black pepper (0.25 tsp). Process until smooth. Then transfer to the mixing bowl with the crushed walnuts.

Add the all purpose flour (0.5 cup) to the mixing bowl and mix in. If the mix still seems very wet when you touch it, then add in a little more flour. The first time I made these I didn't need extra flour but the second time I needed an extra all purpose flour (2 tbsp) as I hadn't drained my black beans as well as I had the first time.

Flour a baking tray and then divide the batter into four equal sections. Add more flour if needed to the outside of the patties for easier handling and then form them into burger patties. You can do this by rolling into a ball and then flattening by placing a square of parchment paper over the top and pressing down with the base of a glass. Or you can form into burger patties by patting them down into a round cutter to make a flat burger patty shape.

When all your burger patties are formed on the baking tray place the baking tray into the freezer for 30 minutes so the burgers can firm up. Start 30m timer

Add the olive oil (2 tbsp) to a frying pan and heat until hot. Add in all four burgers if your pan is big enough, otherwise do them in two batches. Fry for 5 minutes on one side and then flip. Brush the tops and sides of the burgers with some vegan barbecue sauce (2 tbsp). Fry for 5 minutes on the other side and then remove from the pan. Start 5m timer

Serve on [hamburger buns] with [lettuce], [pickles], [sliced tomato], [guacamole] and [sliced red onion].