Divide the black beans in 2 and reserve the water from the can
place half the black beans & all the mushrooms in a food processor & roughly chop. Alternatively chop the mushrooms by hand & mash the beans roughly
In a large bowl, mix together the beans, mushrooms, vital wheat gluten & dried soya mince
In a blender, add the rest of the black beans & their juice + all the seasoning ingredients
Top up the blender to the 750 mls mark with water and blend until smooth (you want 750mls total liquid)
Tip the blender contents into the large bowl of beans & mushrooms
Rinse the blender with a little extra water (about 200ml) and tip that into the mix too
Using a wooden spoon, mix together all the ingredients in the bowl until combined.
Let this rest for 45 minutes. This allows the gluten from the Vital Wheat Gluten to hydrate and start to form the burger structure.
Once the mixture is rested, give it another mix, to be sure everything is combined. For a firmer more bouncy burger, keep mixing for 2-3 minutes. This creates the 'gluten' strands.
Preheat your oven to 220C/Gas Mark 5
Shape the burgers (will make 12 large burgers approx) and place on oven trays
Bake for half hour in the oven.
Allow your burgers to cool.
You can now finish the burgers off. Pan fry, Grill or BBQ the burgers as desired! A little olive oil on the outside of the burgers will help create the delicious caramelisation and make them full of extra flavour!