1 cup nuts/seeds of your choice (I used walnuts and sunflower seeds)
handful fresh parsley
2 tbsp soy sauce
1 tbsp tomato puree
½ can aduki or kidney beans (kidney beans will need a bit more squashing so the burgers don't fall apart)
4 tbsp breadcrumbs for rolling (optional, omit for a gluten-free burger)
Instructions
If using the golden linseeds as an egg replacer, grind them in the spice grinder until they look like cornmeal. In a small bowl, add 2 tbsp of hot water and leave.
Fry the onion and mushrooms in the olive oil until soft and just starting to brown. Add the chilli and cumin and fry for another minute then take off the heat.
While they're frying, toast your nuts either under a grill or in another frying pan. When the nuts begin to release their oils and smell delicious, take them off the heat.
Put 80% of the nuts into the spice grinder or food processor and blitz into a coarse powder. It doesn't matter if it doesn't all break down - rubbly texture is great here.
Put the onions, ground nuts and whole nuts in a bowl and add all of the other ingredients except the breadcrumbs. Mush the beans up with the back of a wooden spoon. If you're using an egg, this is the time to add it, otherwise add your golden linseeds, water and all. Squelch the mixture together with your hands, tasting and seasoning with a little more soy sauce if needed.
Mould into patties with your hands. You want them a little smaller than a regular burger, as this will help them hold together. Roll in breadcrumbs if you like.
Fry for 5 minutes each side in a little olive oil.
Recipe by Veggie Runners at https://www.veggierunners.com/2014/01/19/ultimate-veggie-burgers/