Hazelnut And Bean Burger - cooking recipe

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

Preparation

Preheat the oven to 375\u00b0F/190\u00b0C/Gas Mark 5.
Using a food processor or high-speed blender, process all ingredients to a smooth puree. 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.
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.
Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.