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]

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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


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


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