FILTHY TEX-MEX BURGER

INGREDIENTS

patties 

400g can of kidney beans

400g can of chickpeas

1 medium onion, finely diced

½ cup drained canned corn 

½ cup chopped pickled jalapeños

2 TBSP Cajun or Carne Asada seasoning

½ cup oat or whole-wheat flour

1 TSP salt

4 tsp dried chili flakes
 

burger sauce

1 cup peeled sunflower seeds

1 TSP paprika powder

1 TSP garlic powder

1 TBSP nutritional yeast

4 TBSP marinade of pickled jalapeños

2 TBSP soy sauce or tamari

½ TSP salt

1 cup cold water

Soft burger buns

Vegan cheese slices

Coz lettuce

Pickles

Red onion, diced

Fries of any kind

INSTRUCTIONS

PATTIES

1. Drain and rinse the beans and chickpeas.

2. Place these in a large bowl and mash them with your hands - keeping some pieces for texture.

3. Add all other patty ingredients and mix with your hands, until you have a nice patty dough. Heat up a pan and pour plenty of oil in it. Form large patties (the same size as your burger patties) and cook them on both sides until crispy.

BURGER SAUCE

1. Boil the sunflower seeds for 15 minutes. Drain and rinse carefully with cold water.

2. Add the seeds to a blender along with paprika powder, garlic powder, nutritional yeast jalapeño marinade, soy sauce or tamari, salt and cold water. Blend until smooth.

You’re done. Assemble however you want and serve with a side of fries.