Heat the coconut oil in the frying pan. Clean and finely chop the mushrooms, peel and dice the onion. Add them into the frying pan and sauté for 8-10 minutes.*

Fill the pot with water about halfway up and bring it to boil. Add in quinoa and cook for 10- 12 minutes until quinoa expands in size. If the water evaporates before the quinoa is cooked, add in some more water.

While quinoa and mushrooms are cooking, drain the liquid from black beans and add them into a blender. Blend at low to medium setting until they form of a chunky paste.

In a mixing bowl, combine mushrooms, quinoa and beans. Add chickpea flour, arrowroot, vegetable stock powder and salt. Use a fork to gently fold everything in.

Pour breadcrumbs into a shallow bowl. Form the burger “dough” into six spheres. Place each ball into the bowl of breadcrumbs and gently press down to flatten in into a burger shape. Turn over to coat the other side.

Place your burgers into a freezer for at least an hour – this will help them maintain shape. When it comes to cooking, bake these burgers in the oven at 200 C (392 F) for 18-20 minutes, turning over halfway through. If you’re hosting a barbecue, these quinoa and bean burgers can also be cooked on a grill (15-17 minutes turning over regularly).