400g can Red Kidney Beans
400g can Chickpeas
3 tablespoons plain flour
1 tablespoon Onion Powder
1 teaspoon Garlic granules
1 tablespoon Paprika
1 tablespoon Ground Cumin
1 teaspoon chilli powder
1 tablespoon Dried Oregano
1 teaspoon Ground Cinnamon
1 tablespoon tomato puree
1 tablespoon Marmite
Sea salt and Pepper
Olive oil (a glug for the burger mix, and some extra for frying)
Start by draining and rinsing the beans and chickpeas. You then want to get both as dry as possible. Tip them onto a clean tea-towel and pat dry with some kitchen paper. Pre-heat your oven to 180C / 356F.
Add all of the ingredients to a food processor and blitz it all together. Avoid blending, you don't want it to form a paste, just keep pulsing until you have a mix of fully mashed, partial and whole beans / chickpeas.
If you do not have a food processor, add the beans and chickpeas to a mixing bowl and mash either with a fork or a potato masher. Once you reach your desired consistency add them remaining ingredients and stir to combine.
Once you have made your burger mix, sprinkle some plain flour on a work surface, weigh out 1/4 pound of burger mix and squish it down into a burger shape using your hand. Shape it into a round patty (does not have to be perfect), using the flour to prevent it from sticking to your work surface. Repeat until, you have run out of burger mix. This should create four 1/4 pound burgers, plus one more just short of a 1/4 pounder.
Heat some olive oil in a frying pan on a medium-high heat and cook the burgers for 3 minutes on each side before transferring to the oven to bake for 15 minutes. Add some vegan cheese on top of the burgers for the last couple minutes of cooking (long enough to melt the cheese).
Serve in a toasted bun with guacamole, salsa, vegan nacho cheese, and jalapeños!
For instruction to make the dips see my Nachos recipe!
(Link below)
