Go Back
–+ servings

4.67 from 3 votes
Print Recipe Pin Recipe
Servings 12 Burgers

Ingredients
  

  • 1 can Black Beans Drained and rinsed
  • 1 can Chickpeas Drained and rinsed
  • 1/2 can Lentils Drained and rinsed
  • 2 40oz Mushroom Blend
  • 1/2 Block Firm or Extra Tofu Cubed small
  • 1 pinch salt
  • 1 tsp olive oil
  • 1 cup rolled oats
  • 1/3 can Sliced Beats
  • 1 tsp Marmite
  • 1 tbsp liquid smoke
  • 1 tbsp nutritional yeast
  • 2 tbsp tapioca starch
  • 1 Pinch Salt
  • 1 tsp Black Pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mushrooms seasoning
  • 1 tbsp psyllium husk

BURGER Sauce

  • 1 part ketchup
  • 1 part Dijon mustard
  • 1 part Vegan Mayo
  • 1/4 part BBQ sauce
  • 1 dash liquid smoke
  • 1 tbsp dried onions or finely minced fresh onions

Instructions
 

  • Add mushrooms and tofu into a sauce pan topped with a pinch of salt and covered with water. Bring to a Boil and let most of the water boil away.
  • add the beans, chickpeas, and half of the lentils and half of the oats to a food processor and pulse a few times.
  • add your beets, starch, yeasts, liquid smoke, smoked paprika, onion powder, garlic powder, and salt and pepper. Pulse a few more times
  • Move the pulsed mixture to a large bowl and add the rest of your oats, and lentils, olive oil, and psyllium husk
  • Now form your burger patties and toss onto a parchment lined baking sheet. Season with salt, pepper, and garlic powder.
  • Preheat oven 225º then cook for the next hour.
  • Once the burgers are dehydrated a little, they should be a little tough
  • heat up non stick skillet with about a tsp olive oil, toss the burgers in the pan and give a quick sear on both sides
  • you can add some vegan cheese here if you like, but add about a tbsp of water to the pan, cover and let cook for just a moment more.
  • Top your burgers how you like them and enjoy!
Tried this recipe?Let us know how it was!