I am a big fan of veggie-burgers. And I am not talking about the veggie-burgers that you just put in a bun, top them with one million things and you don’t really care about their taste, just because everything can taste good when it’s topped with onion/veggies/ketchup/other sauces etc. Maybe it’s because I don’t like ketchup. I prefer my veggie-burgers straight, served with rice or potatoes and some salad on the side. These burgers are extremely taste (even peanut ate two of them), plus easy and quick to make. I served mine with fluffy quinoa, grilled portobello mushrooms and topped them with a bit of cashews sauce. Tummy (and peanut) is happy.
2 cups cooked black beans
1 cup cooked chickpeas
1 medium onion chopped
1 1/2 ts of garam masala
1 ts fine sea salt
2 TS of olive oil
1 – 1 1/2 cups of chickpea flour
Blend all ingredients together except the chickpea flour in a food processor until no whole beans are left. Be careful not to over-mash them. Pour mixture into a bowl, add 1 cup of chickpea flour and mix with your hands. If the mixture is too wet add additional 1/2 cup of chickpea flour. Form patties in burger shape. Place burgers in a pan, drizzle some olive oil on top and bake in preheated oven at 180C/350F for 15 minutes. After 15 minutes flip the burgers and continue baking for 10 more minutes.
For the cashews cream soak 100 grms of raw cashews in salted water for at least 2 hours. Reserve one cup of the soaking water. Place the cashews and the reserved water in a food processor, add 1 ts of turmeric. 1/2 ts of chili powder and 1/2 ts of salt and blend until creamy. Refrigerate until ready to use.