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White Bean Burgers


This is a delicious alternative to our Beyond Meat Burgers. It has excellent flavour! Next time, I would make the patties smaller and serve them like falafel, on a bed of rice with some tzatziki. The sauce is always optional.


½ cup mayo/vegan mayo
3 Tbsp ketchup
2 Tbsp relish
1 tsp white sugar
1 tsp red wine vinegar

Veggie Burgers

½ cup dried red lentils, rinsed
1 ½ cups water
1 can navy beans*
1 cup panko/gluten free bread crumbs
¾ cup chopped onion
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 Tbsp tamari soy sauce
½ Tbsp smoked paprika
1 tsp cumin
1 tsp oregano
½ tsp salt 
½ tsp pepper
1 egg, beaten
1 Tbsp canola oil (for cooking)
8 buns
Garnish of your choice: lettuce, tomatoes, pickles, onion

* I used dried navy beans, soaked them overnight, then boiled them in a pot separate from the lentils for about 45 minutes.


1. In a small bowl combine sauce ingredients. Mix well, cover and refrigerate until ready to use.
2. In a small saucepan add red lentils and 1 ½ cups of water. Bring to a boil then reduce to simmer for 15-20 minutes or until lentils have thickened and become paste-like.
3. In a large bowl, mash navy beans using a potato masher. 
4. Add all other patty ingredients together with mashed bean mixture and mix well to fully incorporate all ingredients.
5. Form patties to desired size (there will be very little shrinkage that occurs during cooking). 
6. In a large frying pan over medium-high heat, add canola oil. Once hot, add 3-4 patties and cook about 3-5 mins per side, until golden brown on outside. Repeat with remaining patties.
7. Assemble burgers with buns, not-so-secret sauce, and your favourite toppings such as lettuce, tomatoes, pickles, and onions.


Source: Love Canadian Beans



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