Hazelnut And Bean Burger

• 1 1/2 cup hazelnuts or almonds, crushed
• 1 cup canned tomatoes
• 1 1/2 cup cooked kidney or pinto beans
• 2 cup breadcrumbs, plus extra as needed
• 1 tablespoon tahini
• 1 teaspoon ground cumin
• 2 tablespoon nutritional yeast
• salt and freshly ground black pepper
• 4 burger buns
• lettuce leaves, to garnish
• tomatoes slices, to garnish
• sliced onion, to garnish
• dill pickles, to garnish
• your favorite burger sauces

1. Preheat the oven to 375 degrees F.
2. Using a food processor or high-speed blender, process all ingredients to a smooth purée.
3. Divide the mixture into 4 equal portions and form each into a patty.
4. If the mixture is too wet, add more breadcrumbs.
5. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.
6. Split the burger buns.
7. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top.
8. Top the burger with your favorite sauces and cover with the top of the bun.
9. Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.