Directions

1. In a processor pulse the mushrooms until finely chopped transfer into a shallow pan and cook over a low heat until most of the moisture is gone and the volume has reduced to around a third
2. Finley chop the leek and carrot, you need them small but not as small as the mushrooms, use the processor if you wish but be careful not to take it to small, fry over a low heat with very little olive oil, dry is the thing with burgers to much moisture makes them unstable
3. Pulse the Macadamias in the processor , you could use other nuts for this like brazils if you wish, combine mushroom, carrot, leek, macadamias and barley couscous in a bowl along with the miso chilli and finally the breadcrumbs, mix until everything is incorporated.
4. Divide into 4 for large burgers or 6 for smaller, form into burgers and shallow fry on a medium heat until a nice crust has formed on the outside and the middle is pipping hot