Hazelnut and Bean Burger

Hazelnut and Bean Burger in Vegan by Jean-Christian Jury. Copyright © 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat the oven to 375ºF/190ºC/Gas Mark 5.
2. 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.
3. 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.
4. Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.