500 grams of cooked lupins, unpeeled
300 ml water
10 tablespoons sunflower oil
10 tablespoons tapioca flour
40 grams of nutritional yeast flakes
20 grams cheese herb mix (see description below)
8 grams salt
10 grams mustard
1 teaspoon white wine vinegar
paste of flour and water
Cheese herb mix
(Basic version of "all seasons blend" from the Uncheese cookbook by Joanne Stepaniak)
Grind all the ingredients in the food processor until a fine powder, store it in a closed jar:
80 grams of nutritional yeast flakes
3 tablespoons of salt
1 tablespoon onion granules
1 tablespoon paprika
2 teaspoons garlic granules
Put the beans with the oil, yeast flakes, herbs, mustard, vinegar and salt in the food processor and grind to a coarse mass.
Then, during the grinding, add the water and grind the mixture really fine.
Put the mixture into a bowl, add the tapioca flour and stir together well.
Divide the mixture over 12 holes of a muffin form (we use a flexible one of silicone) and cover it with a sheet of backery paper.
Put the form in the oven and bake 30 minutes at 150 c.
Take the form from the oven and et the burgers cool down.
Take the paper of and take the burgers out of the form.
Prepare them with your hands to flat burgers.
Make a paste of flour and water in a deep plate and put the breadcrumbs on another plate.
Roll the burgers first in the the flour paste and then through the bread crumbs.
Bake the burgers in oil in a frying pan until golden.
Add a piece of backery paper between them to prevent sticking.
Let the burgers thaw before baking, then they quickly warm through and through.
Instead of a muffin pan, you can also use a baking dish whose boden is covered with backery paper.
The cheese seasoning mix can also be used in a delicious mixture of ground almonds,
sesame seeds and nutritional yeast flakes. Delicious as sandwich filling, or as a substitute for grated cheese over hot dishes.