Serves 4-6 portions
230g chopped walnuts
110g sunflower seeds
110g pumpkin seeds
250ml mineral water
125ml raw miso paste
60ml canola or grapeseed oil
2 white onions, diced
2 garlic cloves, diced
1 tsp dried oregano
1 tsp dried basil
2 tsp plain or gluten-free flour (chickpeas is best, a mix is ok too)
240g (8.4oz) dried vegan breadcrumbs
How to prepare
Mix together the walnuts, sunflower seeds, pumpkin seed, water, and the miso paste in a glass bowl. Stir to combine with a wooden spoon, so the miso gets even and well distributed. Cover the bowl with a lid or towel and place it in a dark cupboard to ferment for 24 hours.
The following day, heat the oil in a large saucepan over medium-high heat. Fry the onions and garlic until softened and when they start getting brown, add the dried herbs and flour and cook for another minute or two. Remove from the fire and stir in the fermented walnuts, sunflower, and pumpkin seeds. Mix in the vegan breadcrumbs. Then, using a food processor, blend the burger meal until it is thick and smooth. It’s Ok to leave larger chunks, however, the burger will hold together better if it is well blended.
Preheat the oven to 180°C if you want to cook the burgers in the oven. You can also cook them on the stove.
Form the burger mix into patties by hand. Bake the burgers on an ungreased baking tray for 15 to 20 minutes, or fry on medium heat, turning them after 10 minutes per side, until heated through and browned. Served with lettuce and tomato, and the sauces of your choosing and bonne appetite.