This makes a properly satisfying vegie burger, thanks to the crunch from the nuts and the umami from the miso and feta cheese. Try serving these with some aioli mixed with chopped kimchi, rocket dressed in lime juice and smashed avo. Extra hot sauce optional. (They also freeze well).
Makes 4 burgers.
- ¼ cup/ 50 g macadamia nuts
- ½ cup/ 75 g roasted cashews
- 250 g cooked white/cannellini beans (or 1 x 400 g tin of beans, rinsed and drained)
- 2 cloves of garlic, minced
- 60 g crumbled feta cheese
- 2 tbsp white/shiro miso paste
- 1 egg
- ½ cup/ 55 g panko bread crumbs
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 1 tbsp olive oil
- 1 lime
- 4 bread rolls
- 1 large ripe avocado
- 3 tbsp kewpie mayo or aioli
- 2 tbsp kimchi, finely chopped
- 2 handfuls of rocket
- Place macadamias and cashews in a food processor and pulse until they are in pebble size pieces. Remove and place in a mixing bowl.
- Add the white beans into the food processor and pulse until they are in pebble size pieces. Combine with the nuts.
- In a separate bowl whisk together the garlic, feta, miso paste and egg. Fold into the beans and nuts, add the bread crumbs and use your hands to squelch and combine. Form 4 burger patties.
- Place the sesame seeds on a plate and coat the burgers in the seeds. Place in the fridge for 20 minutes to firm up.
- Heat 1 tbsp oil in a non stick or cast iron pan over medium heat until the oil shimmers. Add the burgers and cook and cook until well browned on one side (approx 4 minutes). Carefully flip and cook on the second side until browned, about 4 minutes. If required, cook in batches and keep cooked burgers warm in a 100°C oven.
- Mash the avocado and mix it with the juice of half the lime. Mix the mayo with the kimchi in a small bowl. Dress the rocket in the remaining lime juice.
- Spread the burger buns with smashed avocado, top with kimchi aioli and rocket.
Recipe by Tori Haschka.