Hazelnut and Bean Burger

SERVES

PREP TIME

40 min

COOK TIME

35 min

Ingredients

1 ½ cups (120 g) hazelnuts or almonds, crushed

1 cup (200 g) canned chopped tomatoes

1 ½ cups (360 g) cooked kidney or pinto beans

2 cups (240 g) breadcrumbs, plus extra as needed

1 tablespoon tahini

1 teaspoon ground cumin

2 tablespoons nutritional yeast

Salt and freshly ground black pepper

4 burger buns

Lettuce leaves, sliced tomato, sliced onion, dill pickles, condiments, for garnish (optional)

Preheat oven to 375ºF.
Using a food processor or high-speed blender, process all ingredients (except buns and garnishes) into a smooth purée.
Divide mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer 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 bottom half of each bun, then place a burger on top. Top burgers with your favorite condiments and cover with the top of the bun.

Good food brings people together.
So do good emails.