In most of my recipes there is one main thing that is important and that I want to bring to light. In this case it’s that you can easily mash some beans together and add any required spices and you will have a decent burger! I try to reduce the stress that people have about cooking – I rarely measure amounts and so feel free to vary the amounts or change/add your own spices below (chipotle powder, smoked paprika, chili powder, etc). This recipe was inspired by The Vegan Corner, a great channel you should check out.
Ingredients (all dry spices):
1 can of cooked chickpeas (about 1 cup)
1 can of cooked lentils (any kind, about 1 cup)
1 tbsp parsley flakes
1 pinch of cayenne pepper (optional)
1 tsp paprika
¼ tsp coriander
¼ tsp black pepper
¼ tsp cumin
1 tbsp tomato paste
1 tsp soy sauce
2 tbsp breadcrumbs (I use my own)
1½ tbsp flour (I used whole wheat)
Drain and rinse the chickpea and lentils if using the canned version. Mash them with a potato masher until mostly everything is mashed (doesn’t have to be perfect), then add the rest of the ingredients. Mix well with a spoon then form into a big ball with your hands. Cover with plastic wrap and let sit for 30 minutes if you have the time. Preheat the oven to 400F. After letting the mixture rest, break into 6 balls and flatten with your hand to make a patty. Place 6 patties on an 11×17″ Silpat non-stick sheet and bake for 10-15 minutes until they start to brown and firm up. If you like you can flip with a spatula halfway through being careful not to break them. I find these hold together much better than my black bean/oat burgers. Top with your favourite fixins including my ranch dip/mayo recipe.