Lentil & Bean Burgers

Serve with skin on fries.........

This recipe has been a staple in my kitchen for quite a few years, originally from Nourishing Alex as the Best Vegan Cheese Burger, but I often stick an egg in, instead of flaxseed, and use proper cheese. Its a bit sticky to make in the liquidiser, but can be made in batch and frozen, and its not too bad if you have a dishwasher to help clean up.

Batch prepping makes it easy when my family eat meat, I can just grab one out for me.

Make sure to dry the lentils and beans thoroughly before liquidising. I spread mine out on a tray with kitchen roll above and below to absorb as much liquid as possible, this can be seen in my reel

This recipe has lots of fibre, a good amount of protein plus pairing with a wholemeal bun ensures plant based proteins are complete, with extra nutrients and extra fibre.

Top with all your usual favourite toppings. I love BBQ sauce, jalapenos and cheddar, or a good bit of blue cheese, Blacksticks blue is a favourite!

Ingredients

Makes 4-6 burgers

0.5 small red onion, roughly diced
1 fat clove garlic, chopped
10g nutritional flakes
1 tbsp soy sauce
3 tbsp cornflour
2 tsp smoked paprika
Small bunch parsley - optional
400g tin black beans, rinsed, drained & dried
400g tin lentils, rinsed, drained & dried
100g cooked quinoa/brown rice or a few wholemeal crackers
1 egg or flaxseed egg - see note

Optional to serve: Cheese, salad, wholemeal bun,

sauerkraut, pickles and sauces

Method

1. Add dry ingredients in a liquidiser and blitz to a powder, add wet ingredients, generously season and pulse until almost smooth. You may need to scrape down the sides a few times to ensure all the mixture is blended. Place in fridge to chill for 10 mins.

2.Pre heat oven to 160/180/gas mark 5.

3.Remove from fridge and shape into 4 to 6 burgers. Place on a lined baking tray, bake for 20 mins, turning halfway through.

4.Add cheese if desired and place back in oven for a few minutes for cheese to melt. (I put BBQ sauce and jalapenos under the cheese)

Serve in a warm bun with your favourite condiments.

Note

A flaxseed egg can be made by mixing 1 tbsp of ground flaxseed with 3 tbsp water and putting the fridge to set for 20 mins before continuing with the recipe.