SERVES 4 V Vn DF (FREEZE UNCOOKED PATTIES ONLY)
HANDS-ON TIME 55 MINS
TOTAL TIME 55 MINS, PLUS SOAKING AND CHILLING
These tasty, chunky burgers, packed with flavour and crunch, are sure to become a family favourite across the barbecue months.
• 30g unsalted cashew kernels
• 2 x 400g tins chickpeas, drained
• 2 medium carrots, coarsely grated
• 3 spring onions, thinly sliced
• 2 tbsp white or red miso paste (we used Miso Tasty)
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1½ tbsp finely grated root ginger
• 1 large garlic clove, crushed
• 50g panko dried breadcrumbs
• 3 tbsp sesame seeds
• 1 tbsp vegetable oil, plus extra to drizzle
For the avocado ‘mayo’
• 1 very ripe avocado
• juice of ½ lime (about 1 tbsp), plus extra to taste
• pinch of sea salt, plus extra, to taste
To serve
• 4 sesame-topped burger buns (vegan), halved
• 1 Little Gem lettuce, leaves separated
• 6 radishes, thinly sliced
• 1 punnet salad cress, snipped
1 Tip the cashews into a heatproof bowl, cover with just-boiled water from the kettle and leave to soak for 20 minutes to soften while you prep all the burger ingredients.
2 Drain the nuts, then transfer to the bowl of a food processor along with the chickpeas, half each of the carrots and spring onions and all the miso, soy sauce, sesame oil, ginger and garlic. Pulse until you have a rough paste that’s starting to stick together and cling to the edges of the mixer, then transfer to a bowl and stir through the remaining carrots, spring onions and the panko breadcrumbs. Taste the mixture for seasoning and adjust accordingly with sea salt and white or black pepper.
3 With slightly damp hands, shape the
