Veggie burger with avocado mayo

INGREDIENTS (4 patties):

Burger ingredients:

• 1 red onion (finely chopped)
• 200g finely chopped mushrooms
• 240g (cooked weight) cooked cannellini beans (or butter beans are fine as well)
• 100g of sliced and cooked salad potatoes
• 1 tbsp tomato paste
• 1 tsp minced garlic
• 1 tsp paprika powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• Black pepper to taste
• 100g of breadcrumbs (or more if needed)

Avocado mayonnaise ingredients:

• 2 peeled and cubed avocados
• 80ml of water
• Juice of 1/2 lemon
• Dash of olive oil
• 2 tsp of Dijon mustard
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 5 tbsp nutritional yeast (nooch)

Other ingredients:

• Buns
• Salad
• Tomatoes
• Tomato sauce (e.g. ketchup)

METHOD:

Sauté 1 finely chopped red onion and 200g finely chopped mushrooms in a pan until they soften.

Then transfer them to a bowl and add all other burger ingredients apart from the breadcrumbs. Mash it all together really well. Then add the breadcrumbs and knead it until you get a dough-like consistency. If you need a few more bread crumbs add a few more.

Form patties (should be enough for 4 patties).

Fry in a griddle pan or normal pan in a generous amount of oil until they get nice and crispy on the outside.

For the vegan mayo throw all avocado mayonnaise ingredients into a food processor and blend until you get a smooth paste.

Cut a bun into half and spread the avocado mayo on the base, then add some salad, the veggie burger patty, some sliced tomatoes and tomato sauce and then the other half of the bun on top. Enjoy!

And if you like burgers why not try my vegan meaty beetroot burger with cashew cheese. Recipe is here.