With gratitude, Sasha
WHITE BEAN BURGERS WITH FENNEL SLAW
Serves 2
INGREDIENTS
FOR THE BURGERS
2 cloves garlic
zest from 1/2 lemon
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon ground flax seeds
1/4 cup chickpea flour
1 15oz can navy beans, drained and rinsed
1/4 cup parsley
oil for frying
FOR THE SLAW
1 bulb fennel, thinly sliced
1 tablespoon olive oil
juice form 1/2 lemon
salt and pepper to taste
FOR THE CAPER AOLI
1/4 cup capers, roughly chopped
1 clove garlic, minced
1 teaspoon honey
1/2 cup mayonnaise
1/2 teaspoon black pepper
TO SERVE
burger buns
sliced avocado
arugula
PROCEDURE
FOR THE BURGERS
In the bowl of a food processor, mince the garlic with the lemon zest, salt, and red pepper flakes. Add the beans, flax, and chickpea flour and pulse a few times until you have a chunky puree. Add the parsley and pulse a few more times. Shape the mixture into patties about 1/2 inch thick and coat them lightly in more chickpea flour. Heat 1/2 inch of oil in a skillet over medium high heat. Fry the burgers until golden brown on both sides.
FOR THE SLAW
Combine the shaved fennel, oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.
FOR THE CAPER AOLI
Combine the capers, garlic, honey, mayonnaise and black pepper in a small bowl and whisk until smooth.
ASSEMBLE THE BURGERS
Spread the buns with the caper aoli and top with the burger, a few slices of avocado, a handful of fennel slaw and some arugula.