1/2 red onion, peeled and finely chopped
1 x 400g tin cannellini beans, drained
30ml (2 tbsp) flaxseeds
30ml (2 tbsp) chia seeds
30ml (2 tbsp) ground almonds
5ml (1 tsp) smoked paprika
zest of 1 lemon
4 baby marrows, grated
30g sunflower seeds salt and freshly ground black pepper, to taste
Vegan cashew mayo
100g cashews, soaked for 10 minutes in boiling water, drained and water discarded
30ml (2 tbsp) water
15ml (1 tbsp) Dijon mustard
juice of 1/2 lemon
1 garlic clove, peeled and crushed
10ml (2 tsp) white vinegar
4 burger buns, halved and toasted
handful lettuce leaves
1 avocado, peeled, pitted and sliced lengthways
2 tomatoes, sliced
1 red onion, peeled and sliced into rings
handful sprouts of your choice lemon wedges, to squeeze
1 Prepare a braai to grill the burgers over medium-high heat.
2 For the burger patties, place all of the ingredients – except the baby marrows, sunflower seeds and seasoning – in a blender and blitz until just smooth. Remove from blender and stir in the grated baby marrows and sunflower seeds. Season well to taste.
3 Divide the burger mixture into 4 and shape into patties. Grill on the braai until slightly charred, 3 – 4 minutes.
4 For the vegan cashew mayo, place all of the ingredients in a blender and blitz until smooth. Season to taste.
5 To assemble the burgers, place a dollop of mayo on each burger-bun half. Top with some lettuce, a patty, avo slices, tomato slices, red onion slices and sprouts. Close the burgers and serve with lemon wedges for squeezing.