There are soooo many vegan burger recipes out there for every palate. This is my favourite. The patties are thin and a dark colour, reminiscent of the vegan burgers I used to buy before I became gluten free. 

1T sunflower or rapeseed oil

2 onions, finely chopped

2 garlic cloves, finely chopped

2 can black beans, drained and rinsed well

Salt, to taste

4T flax ground

1c cooked rice

1T tamari

1T toasted sesame seeds

1T toasted and ground cumin seed or ground cumin

1T ground coriander seed or ground coriander

1T yeast extract

Big bunches of parsley, mint and coriander, roughly chopped

Heat the oil in a frying pan on a medium heat, fry the onions and garlic till soft.

Put all of the ingredients, including the onion and garlic, in a large bowl.

Blitz with a hand blender or food processor. Blend until the mixture is fairly doesn't need to be completely smooth.

Chill for at least 30 minutes in the fridge, you can chill it for longer if you are not in a rush.

Heat your oven to 200c.

Use 2 sheets of parchment / baking paper to roll out the burger mix, put the mixture between the 2 sheets and use a rolling pin to roll it to about 1cm thick.

Cut out circles using a cup or a cutter. Put each burger onto a baking tray covered with parchment paper.

Bake for around 30 minutes, flipping over at half time. 

At this stage the burgers are cooked. But, if you want to go one stage further you can griddle them. This gives them the lines, as in the picture. 

To do this you first need to allow them to cool down slightly, this makes them firmer and so easier to handle.

Heat a griddle pan on a very high heat. Drizzle the burgers with a little oil, put them in the griddle pan.

Cook until the black lines appear, oil the top side and flip, again cook until the black lines appear, you may need to press the burgers down to get really good, visible lines on them.

These burgers are great for the barbecue. Just cook to the oven stage, allow to cool completely and then barbecue.