Hazelnut And Bean Burger
- 1 1/2 cups hazelnuts (120 g) or 1 1/2 cups almonds, crushed (120 g)
- 1 cup canned tomato (200 g)
- 1 1/2 cups cooked kidney beans (360 g) or 1 1/2 cups pinto beans (360 g)
- 2 cups breadcrumbs, plus extra as needed (240 g)
- 1 tablespoon tahini
- 1 teaspoon ground cumin
- 2 tablespoons nutritional yeast
- salt & freshly ground black pepper
- To serve
- 4 hamburger buns
- lettuce leaf, to garnish
- tomatoes, slices to garnish
- sliced onion, to garnish
- dill pickle, to garnish
- Preheat the oven to 375u0b0F/190u0b0C/Gas Mark 5.
- Using a food processor or high-speed blender, process all ingredients to a smooth puree. Divide the mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.
- Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun.
- Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
hazelnuts, tomato, kidney beans, breadcrumbs, tahini, ground cumin, nutritional yeast, salt, buns, lettuce leaf, tomatoes, onion, dill pickle
Taken from www.food.com/recipe/hazelnut-and-bean-burger-533364 (may not work)