Preheat the oven to 200’C and line a baking tray with parchment paper (unless you're going to BBQ)

Place the Stout in a saucepan and heat till it’s boiling.

Place the textured vegetable protein, konjac and salt in a bowl and mix well.

Pour the warm stout into a bowl, mix well, add the beetroot juice and mix well.

Add the oil to a frying pan, place over a medium heat, add the onion, with a pinch of salt and fry over a low / medium heat until translucent.

Add the mushrooms to the pan and cook for a further 10 minutes.

Remove the onions and the mushrooms from the pan and add them to the bowl of textured vegetable protein. Mix the ingredients together well and add the flexible flavouring ingredients.

Season to taste and form into burgers

Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes or BBQ