I have this ongoing experiment with bean burgers. Graham is really picky about them but is just absolutely obsessed with good ones. There’s this great vegan burger place in Winnipeg called Boon Burger and he compares all bean burgers to theirs. These are inspired by their black bean patties, but really, it’s all about toppings. They’re just a good standard bean burger to add to your rotation. No mushy bland burgers here.
So I made these burgers for dinner last night and had to keep adding stuff to get them just right. I ended up with three dozen patties, so I had one for lunch today too. This recipe has been halved to make it kind of practical, but keep in mind that it can easily be doubled if you want to fill the freezer. These little babies can easily be oil free. They’re baked instead of fried, which is healthier, but I mostly baked them because I don’t want to watch them while they’re frying. Laziness = healthiness, right?
I used pretty standard toppings, but use whatever you want. I like sprouts but didn’t have any. You have to be careful with sprouts too if you’re not growing your own, because they’re like little petri dishes of bacteria. I’ll post a thing about growing sprouts inside soon. It’s winter, we need some nice fresh stuff. I feel like this recipe is inappropriate seeing as Christmas is around the corner. Consider these burgers a reminder of summer.
Makes 12 burgers
Inspired by Boon Burger
1 cup cooked black beans
1 cup cooked red kidney beans
1 cup cooked green lentils
1 1/2 cups cooked brown rice
1/2 cup chopped tomato
1/2 cup shredded carrot
1 medium red onion, finely chopped
3 cloves garlic, minced
1/3 cup sunflower seeds
2 tablespoons brown rice flour
2 tablespoons ground flax
1 teaspoon hot pepper flakes (or use fresh)
1 tablespoon ground cumin
Salt and pepper to taste
1/4 cup fresh herbs of choice, or a couple tablespoons dried (cilantro is nice)
Heat oven to 325F and grease or line a baking sheet.
In a food processor, blend the black and red beans until fairly smooth. You want a few whole beans left but the majority should be smooth.
Add the blended beans to a large bowl with the lentils, rice, tomato, carrot, onion, garlic, sunflower seeds, rice flour, flax, and seasonings. Mix until combined.
Form into patties about 2 centimetres thick and bake at 325F for 30 minutes, flipping halfway through. I don’t recommend using a silicon baking sheet as they won’t get properly crispy on the outside with one. I’m sure you could fry them if you wanted to, but I haven’t tried it.
Serve hot with preferred toppings. They’re good with and without a bun.