8 aubergines cooked on a bed of salt, peeled and left to drain
3 onions diced
9 garlic cloves diced
Pinch of oregano
150g BBQ sauce
1kg black beans
400g panko
Method
Sweat off the onions and garlic in olive oil
Add the pulled aubergine and BBQ sauce and cook until thick then add the oregano and panko and leave to cool
Once cold weigh out the burgers 100g each and layer on a tray with grease proof paper