Hazelnut and Bean Burger

A recipe from Vegan: The Cookbook
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New Zealand

Preparation time: 40 minutes

Cooking time: 35 minutes

Serves 4

Ingredients

• 1½ cups (120 g) hazelnuts or almonds, crushed

• 1 cup (200 g) canned tomatoes

• 1½ cups (360 g) cooked kidney or pinto beans

• 2 cups (240 g) breadcrumbs, plus extra as needed

• 1 tablespoon tahini

• 1 teaspoon ground cumin

• 2 tablespoons nutritional yeast

• salt and freshly ground black pepper

To serve:

• 4 burger buns

• lettuce leaves, to garnish

• tomatoes slices, to garnish

• sliced onion, to garnsh

• dill pickles, to garnish

• your favorite burger sauces

Method

Preheat the oven to 375ºF/190ºC/Gas Mark 5.

Using a food processor or high-speed blender, process all ingredients to a smooth purée.

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.

 

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"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

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