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Burger patties

3-Aug-2015

Now this was a tough one to develop. I’m pretty sure you can understand why it was so difficult, but let me tell you anyway that turning a recipe that is supposed to be 100% meat-based, into a plant-based one, is no easy task, especially if you are planning to get amazing results. It took quite a while to get it right, that’s for sure, but at the moment I’m fully convinced that these patties taste way better than any non-vegan counterpart, and they also happen to be healthy, which is always a bonus. Enjoy the preparation and don’t forget to let us know what you think about this recipe in the comment section.

Ingredients[ ounces / grams ]
170gcooked chickpeas
170gcooked lentils
3gchopped parsley
2gground paprika
0.5gground coriander
0.5gground black pepper
0.5gground cumin
13gbreadcrumbs
13gall-purpose/plain flour
15gmiso paste
2.5gsalt
6ozcooked chickpeas
6ozcooked lentils
1 tbspchopped parsley
1 tspground paprika
¼ tspground coriander
¼ tspground black pepper
¼ tspground cumin
2 tbspbreadcrumbs
1½ tbspall-purpose/plain flour
1 tbspmiso paste
½ tspsalt
Instructions
  1. Place the chickpeas and the lentils onto a dish, and mash them with a potato masher.
  2. Move the mashed pulses into a bowl and add in the parsley, the paprika, the coriander, the pepper, the cumin, and mix well to properly incorporate them.
  3. Add in the rest of the ingredients, which are the breadcrumbs, the flour, the miso paste and the salt if desired, and stir them in to complete the mixture.
  4. For a gluten-free version, simply substitute the flour and the breadcrumbs for gluten-free ones.
  5. Bring the ingredients together with your hands to form a ball, place it back into the bowl and cover it with cling film. Place the mixture in the fridge to rest for 30 minutes before moving on.
  6. Once the time has elapsed, preheat the oven to 200°C (390°F), divide the mixture into portions and form the patties using either a pastry ring or a cookie cutter. We like our patties to be 60 grams (or 2 ounces) each, with a diameter of 7.5 centimeters (3 inches).
  7. Line a baking tray with greaseproof paper, transfer the patties onto the tray and cook them for 10 minutes to complete the recipe. If you want to obtain a more “fried” final look, you can coat the patties with breadcrumbs before cooking them.
Related Recipes
Burger buns
Oven baked French fries
Cheese sauce
Chunky polenta fries (chips)
Vegan mayonnaise (oil-free)
Homemade tomato ketchup
Barbecue sauce (BBQ)
Yield, Times and Info
Makes: 6 patties of 60g each (2oz)
Preparation Time: 10m
Cooking Time: 10m
Total Time: 20m
Cooking Temperature: 200°C - 390°F
Storage Times: You can keep the uncooked mixture in the fridge for up to 3 days.
Nutritional Info
Serving Size: 60g       Calories: 86kcal       Carbohydrate: 15g       Starch: 1.2g       Sugar: 0.8g       Fiber: 2.5g       Fat: 1.1g       Saturated Fat: 0.1g       Unsaturated Fat: 1g       Protein: 5g       Sodium: 240mg       Water: 38g      
Caloric Ratio
70% Carbs
11% Fats
19% Proteins

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Categories: Basic recipes, Main Dishes Tags: American cuisine, Gluten-Free

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