Veggie Burger with Cashew Mayo
Prep
Cook
Total
Yield 6-7 burgers
Ingredients
- Ingredients for the burger:
- 1 cup cooked kidney beans
- 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)
Instructions
- 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.
Courses Mains
Cuisine Low-Fat
Recipe by The Bright Bird at https://www.thebrightbird.com/veggie-burger-with-cashew-mayo/