Spicy Herb and Broad Bean Burger Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesThis 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.

  • Yield: 4 burgers and about 1/2 cup (100 g) Lemon Mayonnaise


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
  1. Mix the mayonnaise ingredients together. Cover and place in the fridge until serving.
  2. For the patties
  3. 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.
  4. Combine the patty ingredients in a bowl. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
  5. 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.
  6. Layer the toppings with the patties between the buns. Serve with the Root Crisps.

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