Spicy Herb and Broad Bean Burger
[Vegan]

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