Step 1

Add the porcini mushrooms to a bowl and cover with 150ml (½ cup) of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)

Step 2

Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.

Step 3

Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.

Step 4

Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.

Step 5

Next, drain the mushroom mix through and sieve and discard the juices.

Step 6

Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)

Step 7

Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.

Step 8

Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.

Step 9

Divide into 4 and form into patties.

Step 10

Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.

Step 11

In the remaining 1 minutes add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.

Step 12

Build your burgers with all your favourite toppings and enjoy!