Start by cooking the chestnut mushrooms in 1tbsp of the oil in a large pan over a high heat until nutty and caramelised. Then, set aside in a separate bowl

Next, repeat the cooking process with the shiitake mushrooms. Once caramelised, add in the onion, garlic, the leaves from then thyme, and the cooked chestnut mushrooms. Sauté for a further 1-2 minutes to cook down the onions and garlic, then set aside to cool completely

In a separate mixing bowl, add the drained and rinsed cannellini beans along with the miso and mushroom sauce. Mash them all together until the beans are coarsely broken down but not into a smooth paste. I don't add any additional salt as the miso and mushroom sauce are salty, however feel free to add if you feel like your mix needs more seasoning

Next, add in the mushroom mixture along with the walnuts and vital wheat gluten and mix well to combine. (*See notes for alternative binders to vital wheat gluten)

Shape the mixture into 6 burger patties and place onto a lined tray. Cover loosely with clingwrap and pop the tray into the fridge to chill for at least 60 minutes. These can be kept refrigerated for up to 5 days

Start by assembling your dredging station. In a deep bowl, whisk together the flour and water into a thick, but pourable paste. Adjust with more flour or water if required. In a separate bowl, mix together the breadcrumbs and salt

Take the chilled burger patty and dunk into the flour and water paste. Use a fork to lift it up and allow any excess to drip off

Place the coated burger into the breadcrumbs and toss to coat as evenly as possible

Pan fry the burgers over a medium heat for a few minutes on either side until golden brown and crispy. Carefully tilt the pan to help the sides crisp up too. I quite like propping the burgers up on the sides of the pan and rotating them until they're crispy all over

Once golden and crispy, transfer to a paper towel lined tray to absorb any excess oil

In a mixing bowl, simply mix together the spicy garlic mayo ingredients until combined. Slice the halloumi and grill in a pan over a high heat until golden brown on both sides

Layer up some toasted buns with a generous spread of spicy garlic mayo. Add a small handful of rocket and a couple of sliced of halloumi

Top with the crispy mushroom burger and some pickled onions. Finish with the burger lid, which has also been toasted and spread with a little bit more of the spicy mayo. Best served immediately