Mushroom Nut Burgers

get
6 medium champignon mushrooms chopped small
150g finely ground macadamias or cashews or mixed
1 medium onion, finely chopped
1 - 2 Tbsp tahini
3 Tbsp wholemeal flour (spelt flour)
herbs (e.g. parsley, thyme)
4 tbsp cold-pressed organic olive oil

do
Mix the finely chopped onions, the chopped mushrooms, herbs and the ground nuts in a large bowl. Add the tahini.
Stir well until a sticky mixture forms. Mix well.
Press the mixture down with a spoon so it is compressed.
Spread the flour on a large dinner plate.
Half fill a dessert bowl with water. Dip a tablespoon in the water and wet your clean hand with water.
Scoop out small amounts of the mixture with the tablespoon to make a spoon-shaped little burger. The water prevents the mixture sticking to the hand and spoon. It also moistens the outside of the burger.
Squeeze the burger onto the spoon and push it off onto the floured plate. Repeat until all the burgers are made.
Turn the burgers so there is flour on both sides. Add more flour if necessary. Let the floured burgers stand on the plate for some time turning occasionally so they are well covered with flour.
Heat the olive oil in a frying pan at a low temperature.
Fry the burgers in it until deep golden. They must be well cooked but not burnt. Add more olive oil if necessary.
Serve hot immediately or cold on a sandwich.
Complementary to rice with pine nuts and currants.