I've been wanting to make something for the Legume Love Affair Event that Sra is hosting this month, that originated at Susan's, but the soup recipe I had in mind didn't work out. Looking for a bean burger recipe, I chanced upon this and it was super simple & easy so I set about making it and incorporated a few changes along the way. The chopped capsicum lent some crunch and I added some soy granules and some bread crumbs to improve the texture since I made it a bit too pasty. The resultant burger was very satisfying and I felt good about it being healthy too. The following measurements make 10 decent size patties and these can also be frozen for use later. I used chickpeas but quite a few beans will work... you can refer to the original site for more variations.
CHICKPEA (Channa) BURGERS
Chickpeas/Garbanzo - 1 (15oz) can, drained completely
Onion - 1 medium, quartered
Garlic powder - quarter to half tsp
Rolled Oats - half cup
Chilli powder - 1 to 2 tsp
Egg - 1 (optional)
Soy Granules - 1/3 cup, dry
Green bell pepper - half cup, minced
Soft Bread Crumbs - 1/3 to 1/2 cup
Salt & Pepper - to taste
Oil - 2 to 3 tsp
Lettuce or Spinach
Ketchup, Sriracha chilli sauce, Mayonnaise
1) In a food processor, add the onions and pulse for a few seconds before adding the drained chickpeas, oats, egg, chilli powder & garlic powder. Grind this to a coarse paste.
2) While the mixture rests, add the dried soy granules to boiling water and let stay for about 10 minutes before draining completely. Add the salt, pepper, soy mixture, bread crumbs and capsicum. Combine and allow to rest for a few minutes.
3) With slightly wet hands, form patties - i got 10 of them.
4) Heat a wide pan on medium and coat with a thin layer of oil... place a few and allow to cook for about 4 to 5 minutes on each side till done completely & golden. I may consider baking them next time to get a uniform colouring.
6) Now they are ready to layer with the other ingredients onto burger buns and enjoyed.