Marilyn Burgers

Six ingredients, no eggs, no breadcrumbs, and still a burger that holds together and tastes like something you’d actually want to eat. Ground almonds and tahini form the base, bound by soy sauce and fresh lemon juice. Finely diced carrot and onion add moisture and a subtle sweetness.

Tahini is the glue. Its thick, oily paste binds the ground almonds into a mixture you can shape into patties without any eggs or binders. The soy sauce seasons aggressively from within, so every bite has that savory, umami backbone that plant-based burgers often lack.

These patties are delicate. The recipe warns to handle them carefully, and it means it. No rough flipping, no pressing down with a spatula. Slide them gently into a lightly oiled pan or onto a broiler tray and let them cook undisturbed until they firm up enough to flip once.

Kitchen Tips

• Dice the carrot and onion very finely. Large pieces create weak spots in the patty that cause it to break apart.
• Chill the formed patties for 15-20 minutes before cooking. This firms the tahini and makes them much easier to handle.
• Fry over medium heat, not high. High heat browns the outside before the tahini and almond mixture has time to set.
• Press the patties firmly when shaping. Loosely formed burgers crumble the moment they hit the pan.

Variations

• Add a clove of minced garlic and ½ teaspoon of cumin to the mix for a Middle Eastern-inspired flavor.
• Serve on a bun with sliced avocado, sprouts, and a drizzle of extra tahini thinned with lemon juice.
• Swap almonds for sunflower seeds, ground fine, for a nut-free version that still has the rich, fatty base these patties need.