- 1/2 cup kidney bean, red bean, chickpea (garbanzo bean), black-eyed pea, black beans [i.e. 2 ½ cups total]
- 1 clove garlic (halved)
- 1 bay leaf (whole)
- 1 TB low sodium soy sauce
- 1 small yellow onion (minced)
- 1 green bell pepper (minced)
- 6-8 mushrooms (minced)
- 3 cloves garlic (minced)
- 1 TB cumin, garam masala, tikka masala, chili powder, garlic powder, onion powder, oregano powder
- 1/2 tsp cayenne pepper,black pepper, salt
- 3 TB flaxseed meal
- 1/2 cup garam [chickpea] flour [you can use more garam flour if needed, you can also use any combination of flours as your binder]
Note: This is one of those dishes that buying in bulk really helps. Many of the ingredients last for months and longer when stored in air tight containers. If you don’t have garam masala, you can use a mixture of 1 tsp ground cumin, ground cinnamon, mixed with 1 1/2 ground coriander, cardamom, black pepper, and 3/4 tsp ground cinnamon, and 1/2 tsp ground cloves. As many of those spices is best to replicate a typical garam masala.
- Place all the beans in one container and fill with water, at least 2” higher than the beans and allow to soak overnight for at least 12 hours, preferably 18-24.
- The following day, strain and place in new pot with the halved garlic clove, bay leaf, and soy sauce. Add enough water to completely cover the beans, again at least 2” above and bring to a boil on high heat.
- Once boiling, turn heat down to medium and simmer for around 1 hour or until beans become tender; allow for liquid in the pot to cook down until it doesn’t cover the beans at all and there is a thin layer at the bottom of the pot.
- While the beans cook, lightly saute the veggies. Once cooked, remove from heat and allow to cool.
- Once cooled, add the spices to the veggies and allow to marinate until the beans are done cooking.
- When the beans are done cooking and majority of liquid cooked off, add to a separate bowl and roughly mash beans up using a wooden spoon/ pestle. You don’t want it to be a paste or the texture will be too smooth for burgers.
- Mix the seasoned veggies and flaxseed meal to the mashed beans until evenly distributed.
- Add the garam flour ¼ cup at a time and thoroughly mix. This is being used as a binder, so you may not need all of it. When the burgers begin sticking to themselves without falling apart stop adding. If necessary add all of the garam flour. If you still find the mixture is too wet and not holding together, add additional flour as necessary.
- Divide and shape the bean burger mixture into 130-135g patties, which will result in 14 burgers.
- Freeze or use right away. I recommend pan frying them in order to get a nice firm layer, then finishing off on the grill. If you are solely cooking them on the grill, allow for them to cook on each side until completely hard before flipping to avoid burgers from breaking apart.
Note: If freezing the burgers, allow to completely cool prior to storing. You can freeze them by adding a sheet of parchment paper in between each one. The bottoms ones might get squashed due to weight, so I recommend freezing them on a tray until they’re hard then packaging them as a sleeve like regular burgers.