100gjuice pulp (about 2 small juices worth, preferably containing beetroot or finely chopped cooked mushrooms)
100gorganic tempeh shredded, or finely chopped cooked mushrooms
1tspvinegar (apple cider or other)
1/2large red onion grated
1garlic clove grated
1Tbspchickpea or brown rice miso
1tspbuckwheat or vital wheat gluten flour
50gwalnuts (finely chopped)
oil for frying
Preheat the oven to 220.C/425.F/Gas Mark 7.
Combine all of the ingredients for the burgers in a mixing bowl and season with pepper. Do not add salt as the miso is salty.
Form into two firm round patties and arrange on two circles of unbleached parchment paper. If you have time, refrigerate for at least 30 minutes (or overnight if you can make them the day before).
Heat an ovenproof frying pan over a medium-low heat with a splash of oil. Arrange the patties, still on their parchment paper, in the pan and cook for approx. 5 minutes or until the bases start to brown. Avoid the temptation to move the burgers until the undersides form a crust, when you can carefully flip them over with a fish slice. Transfer the pan to the oven for 5–10 minutes while you prepare the trimmings.
Serve how you like, in a bun and/or lettuce leaf, accompanied by the pickles and your favourite sauces.