½cupedamame beans, thawed (I put them in a sieve and ran under a hot tap for a minute)
1tablespoonground flaxseed, mixed with 3 tablespoon water (1 flax egg)
1small onion, finely chopped
1clovegarlic, crushed
Zest of a lemon
1teaspoonground cumin
¼teaspooncayenne pepper
Salt and pepper to taste
2-6tablespoonchickpea flour
For the quick pickled onions:
1red onion, thinly sliced (mine were very small so I used 3)
½cupred wine vinegar
2tablespoonsugar
1teaspoonsalt
Instructions
For the burgers:
Mix ground flaxseed and water and set aside to thicken up, it will become gel-like.
Boil quinoa for approximately 12 minutes, or until the little tails have popped out and the quinoa is tender. Drain and allow to steam dry a bit as it cools.
Put cannellini beans in a mixing bowl and roughly mash. Add everything but the chickpea flour to the bowl, and mix well. Starting with 2 tablespoon chickpea flour, add and mix. If it's still too soft, add some more.
Heat a frypan over a medium heat and add enough cooking oil to shallow fry. You could try oven baking these to reduce the fat but i'm not sure if they'd hold together so well (let me know if you try this!).
Divide the burger mixture into four even portions and use your hands to form patties, adding them straight to the pan as you go. Fry for about five minutes each side, until browned and firm. Resist the urge to fry them too quickly otherwise they won't cook through.
Keep warm in the oven while you get your shit together to serve these up.
Makes 4 large burger patties.
For the quick pickled onions:
Mix vinegar, sugar and salt together. Add onions and stir to combine. Set aside for at least an hour.