2 cups cooked white rice (I used jasmine rice but any will do)
1/2 cup of whole wheat flour (gluten-free flour works as well)
1/3 cup walnuts, finely chopped or ground into a flour
1/3 cup chopped onions or green onions
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon smoked paprika
3 tablespoons soy sauce
1 tablespoon ground flax seeds
3 tablespoons of water
Ingredients for the cashew mayo:
2/3 cups pre-soaked cashews (rinsed and drained)
1/3 cup unsweetened soy yogurt
2 teaspoons mustard
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons apple sauce or apple juice
1 clove of garlic, finely minced
½ teaspoon of salt (use Kala Namak if you want an “eggy” taste)
Directions for the burgers:
In a small cup, mix ground flax seeds and water and set aside.
Using a fork, mash the kidney beans.
In a big bowl, combine all the ingredients (except the flour), including the flax-water mixture. Mix thoroughly with a spoon, spatula or with your own hands. Finally add the flour and mix again until well combined.
With your hands slightly wet, start shaping the burgers. Don´t make them too thick, otherwise they won´t cook properly.
In a nonstick pan over medium-high heat, cook the burgers until golden brown on each side, flipping carefully.
Arrange the burgers with some lettuce and the cashew mayo. Feel free to add other ingredients such as tomatoes, ketchup or spicy sauce.
Directions for the mayo:
Blend all the ingredients until smooth and serve.
Recipe by The Bright Bird at https://www.thebrightbird.com/veggie-burger-with-cashew-mayo/