Spicy Herb and Broad Bean Burger

This recipe is loosely inspired by the broad bean burger served by Burgermeester in Amsterdam, a regular meat burger restaurant that also serves veggie burgers that are truly delicious! The restaurant version of this burger is favored by Middle Eastern spices and herbs. But I like to mix my broad beans with Nordic leek and dill—an interesting combination with cilantro and a good match with Lemon Mayonnaise.

Spicy Herb and Broad Bean Burger [Vegan]

Ingredients

For the Patties:

• Vegetable oil, for frying
• 1 onion, sliced
• 1/3 scant cup (30 g) white part of the leek, chopped small
• 1/3 scant cup (40 g) toasted cashews, ground to fine crumbles
• 1 cup (298 g) drained and rinsed canned broad beans, mashed with a fork
• 4 tablespoons (16 g) finely chopped fresh dill
• 3 tablespoons (3 g) finely chopped fresh cilantro
• 1/2 tablespoon (8 ml) olive oil
• 2 tablespoons (8 g) finely chopped fresh parsley
• 1 flaxseed or chia egg (page 14)
• 2 cloves garlic, crushed
• 4 cups (200 g) panko or regular bread crumbs
• 3 tablespoons (12 g) nutritional yeast
• 1 tablespoon (15 ml) hot sauce, such as Sriracha
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly grated ginger
• 4 buns, halved and lightly toasted

For Lemon Mayonnaise:

• 1/2 cups (100 g) vegan mayonnaise
• Zest of 1/2 lemon

Preparation

For Lemon Mayonnaise:

1. For the Lemon Mayonnaise: Mix the mayonnaise ingredients together. Cover and place in the fridge until serving.

For the Patties:

1. For the patties: Place a saucepan over medium-high heat and add a drizzle of vegetable oil. Fry the onion until transparent. Add the leek and fry for another minute.
2. Combine the patty ingredients in a bowl. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
3. Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of vegetable oil. Fry the patties for 3 to 4 minutes per side. Lightly season with salt and pepper.
4. Layer the toppings with the patties between the buns. Serve with the Root Crisps. Makes 4 burgers and about 1/2 cup (100 g) Lemon Mayonnaise

https://www.onegreenplanet.org/vegan-recipe/spicy-herb-and-broad-bean-burger-vegan/