ROB’S LENTIL BEAN BURGERS
Burgers are such a handy food. Prepared beforehand, they make a quick no-nonsense lunch but work equally well as the main food at suppertime. Top with thin tomato and cucumber slices and rings of sweet onion along with a few leaves of baby kale or spinach to add extra flavour and crunch. Add your favourite sauce and you have a satisfying and filling meal. This recipe is the product of much refinement over many editions by my husband Rob, an excellent plant-based cook.
½ medium-sized sweet onion, minced
Handful of sun-dried tomatoes
1 tsp cumin powder
1 tbsp garlic, crushed
1 tsp chipotle paste
1 tbsp soy sauce
1 tsp BBQ spice
3 tbsps of your favourite BBQ sauce
1 can lentils, drained and rinsed
1 can black beans, drained and rinsed
1 cup rolled oats
½ cup oat flour (Make your own by grinding rolled oats in a spice grinder or small food processor)
½ cup oat bran
1 tbsp onion powder
1 tbsp garlic powder
3 tbsps ground flaxseed mixed in enough water to make a thick paste
1 large tomato, sliced
½ cucumber, sliced
1 dozen of your favourite whole-wheat buns such as ciabatta buns
Sauté onion and sun-dried tomatoes in a large, heavy frying pan until soft. Add cumin powder,
crushed garlic, chipotle paste, soy sauce, BBQ spice and BBQ sauce and continue to sauté.
Meanwhile, in a large bowl, mix together remaining ingredients (except for the tomato and cucumber
slices) and crush with a potato masher.
Add in sautéed onion/tomato/spice mixture and mix well.
Form lentils and bean mixture into patties.
Fry patties in a frying pan over low heat until just brown and then bake at 350°F for at least ½ hour.
Serve on buns garnished with cucumber and tomato slices.