Everyone’s summer favourite; Burgers. I find myself craving burgers for dinner once the weather is any-bit warm. Bean-burgers are the perfect alternative to barbecue’d beef burgers – with even more flavour! The thing I love about bean burgers is that you can completely adapt the taste to suit your own preference. If you love a spice that isn’t listed in the recipe; add it in OR substitute it for one that is listed. I am all for adjusting spices to suit your own desire! If you want a spicy burger – add some chilli flakes to the mix, it’s so easily adaptable!
These burgers are the perfect option for parties, or even if you are hosting a vegan dinner. They are a simple, delicious and extremely versatile option for your guests. I am yet to meet anyone who dislikes bean burgers, so they are a very safe choice! Set up a buffet-style table with wholewheat burger buns, hummus, guacamole, lettuce, onion, tomato, cucumber and the bean burgers – and allow your guests to create their own burger stack! This allows everyone to get involved in the process AND it eliminates some of your work load.
I always feel stuffed after a double stacked burger, but they are absolutely delicious served with fries on the side too! I enjoy a primarily oil-free diet, however; on occasion I use a very small amount of coconut oil. In this instance, I found that using just 1 teaspoon of coconut oil per 4 burgers – really provided them with a nicer texture, and it gives the burgers much more of a ‘bite’. However, this is not necessary if you have a good quality non-stick pan.
Please be extremely careful when purchasing burger buns! So many bun options have milk or whey powder present in the ingredients (how annoying?!). Not feeling like bread with your dinner? No problem! These burgers are delicious sliced up in a salad also.
I usually use gram flour for this recipe (chickpea flour). I purchase this from my local health-food store. It can be quite expensive, but I use it in a variety of different dishes so it’s a great cupboard filler! I have also made these burgers using wholemeal flour and it works much the same. I recommend never using bleached flour. Stay as close to the original state of the grain as possible.
These babies can be refrigerated for up to 3 days in an air-tight container. You can also freeze them and enjoy them at a later date. The recipe listed makes between 10-12 burgers so there will be lots to share around. Enjoy!
Yields: 10-12 Bean Burgers.
- 1 400g tin of Chickpeas
- 1 400g tin of Blackbeans
- 2 Red Onions
- 4 Cloves of Garlic
- 1 Courgette
- 1 tsp of Soy Sauce/Tamari
- 2 tbsp of Curry Powder
- 1 1/2 tbsp of Smoked Paprika
- Salt (roughly 1 tsp)
- Pepper (roughly 1 tsp)
- 1/2 tbsp of Dried Coriander leaf
- 1 1/2 – 2 cups of flour (Gram flour or wholemeal flour)
- 1 tsp of Coconut oil (optional)
- Drain and rinse the tinned chickpeas and black beans well using a colander and set aside.
- Roughly peel and chop the red onions and courgette.
- Peel and crush the garlic.
- Place a pan over medium heat. Once hot – add the onion, courgette and garlic to the pan.
- Add in the soy sauce and stir.
- Fry for roughly 5 minutes until the veg is tender but not sloppy.
- Remove from the heat and allow to cool for 5-10 minutes.
- To a large mixing bowl – add the chickpeas, black beans, spices and cooled vegetables from the pan.
- Mix everything together using a wooden spoon.
- Once the mixture is combined – Add it to the food processor.
- Pulse the mixture a couple of times – scraping down the sides of the processor regularly and mixing with a spoon to ensure the mixture is pulsed evenly.
- Pulse the mixture until the beans are slightly blended, but NOT paste-like (You are looking for a thick mixture, you should still be able to make out bits of chickpeas and onions etc..)
- Once complete – transfer the mixture from the processor back to the large mixing bowl.
- Fold in one cup of flour bit-by-bit using a large wooden spoon.
- The mixture will be sticky, so if needed – fold in more flour until it no longer sticks to your hands.
- Flour a surface/working area.
- Take a small section of the mixture in your hands and roll it in a ball on the floured area (The mixture will pick up the flour as you roll).
- Flatten the ball-shaped mixture into a ‘burger-like’ shape – I do so by tossing the burger between the palms of my hands. You could also simply flatten it down with your fingers.
- Line a fridge-compatible container with baking paper and place the burger into it. (You can also stack the burgers on top of each other by placing a sheet of baking paper between the layers).
- Repeat this process with the remaining mixture.
- Place the burgers into the fridge for at least 20 minutes so that they firm up.
- Fry 4 burgers at a time on high heat in a large pan with 1 teaspoon of coconut oil – or, use a good quality non-stick pan and omit the oil.
- Fry for roughly 2-3 minutes on both sides (using a spatula – ensure that the mixture is not sticking to the pan).
- Serve in a wholemeal burger bun.