This is possibly the easiest route to a quick, all-inclusive and yet proper and filling dinner. And if this isn’t enough of a come-on, think again. They’re bursting with herby flavours, hearty texture, and oodles of plant-based protein.
While these patties are good enough to be relished alone, I am mad for these sandwiched in pitas or chapatis, smeared with guacamole and a crunchy green salad. You could always add a little lemony-minty chutney if you’re in the mood.
I’ve used cilantro for the recipe but feel free to swap or supplement with sorrel, spinach or fenugreek leaves for fun variations.
What you will need – (for 4 burger sized patties)
- Red kidney beans – 3 cups (approx 1 cup dry)
- Cooked Foxtail millet – 1 cup (sub with equal quantity of cooked quinoa)
- Flax seed – 2 tablespoon, powdered + 3 tablespoons water
- Red onion – 1 medium, chopped (50g or 1/3 cup)
- Garlic Powder – 2 teaspoon (sub with roughly 20 g freshly minced cloves)
- Dried Oregano/Italian seasoning – 1 teaspoon
- Cayenne Pepper – 1/2 teaspoon (adjust to your heat preference)
- Nutritional yeast – 2 teaspoon (optional)
- Cilantro – 1/4 cup, finely chopped
- Salt and Black pepper to taste
- Olive oil for cooking – 3 tablespoon
- Combine flax seed powder with water and set aside for 10 mins.
- In a bowl, roughly crush kidney beans with a fork. Uniform mush is not what we’re after here, texture is key.
- Add all the other ingredients into the bowl and use a spoon to combine.
- Shape the mixture int 4 large burger patties or 6 small ones (or many smaller ones)
- Heat olive oil in a skillet or grill pan on medium heat. Gently fry each patty for 5 mins on each side or until lightly browned.
- Serve on burger buns toppings or add ons as desired – mine are cherry tomatoes, cucumbers and diced orange with home made purple cabbage sauerkraut and guacamole.
Storage notes –
The mixture can be prepared a day in advance, but once cooked, these are best eaten on the same day.
If you make this recipe, you know the drill: Let me know!