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.
Ingredients
For Lemon Mayonnaise
- ½ cups (100 g) mayonnaise or vegan mayonnaise
- 0.5 lemon zest
For Patties
- Vegetable oil or ghee, for frying
- 1 onion, sliced
- 0.33 scant cup (30 g) white part of the leek, chopped small
- 0.33 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
- ½ tablespoon (8 ml) olive oil
- 2 tablespoons (8 g) finely chopped fresh parsley
- 1 flaxseed or chia egg
- 2 cloves garlic, crushed
- 4 cups (200 g) panko or regular bread crumbs
- 3 tablespoons (12 g) nutritional yeast or grated Parmesan cheese
- 1 tablespoon (15 ml) hot sauce, such as Sriracha
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon freshly grated ginger
- 4 buns, halved and lightly toasted
- Root Crisps
For Topping
- Caramelized Onions
- Grilled vegetables, such as eggplant and peppers
- Tomato and fresh cucumber
How to Make It
-
For the Lemon Mayonnaise
- Mix the mayonnaise ingredients together. Cover and place in the fridge until serving. 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.
- Combine the patty ingredients in a bowl. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- 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 or 1 tablespoon (14 g) ghee. Fry the patties for 3 to 4 minutes per side. Lightly season with salt and pepper.
- Layer the toppings with the patties between the buns. Serve with the Root Crisps.