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Oh. My. Goodness. If you’re looking for a delicious, hearty, protein-packed pattie then you’ve found it right here! I had great reviews on this recipe about the taste and texture. It took me many trials to perfect the recipe! It tastes amazing using black beans or brown lentils. I also roll the mix into balls to add into pastas – it’s an amazing addition! The pattie is completely gluten-free too so basically anyone can enjoy it!

Black Bean & Lentil Protein Burger Pattie

Makes: 4 Patties.

INGREDIENTS

PATTIE:

• 1/4 cup Tapioca Flour
• 1.5 tsp Himalayan Salt
• 2 tbsp Nutritional Yeast
• 2 tbsp Aquafaba
• 1 Brown Onion, chopped
• 1 cup Black Beans (pre-cooked or tinned)
• 1 cup Brown Lentils (pre-cooked or tinned)
• Drizzle of Olive oil
• 1/2 cup Brown Rice Flour
• 1 tsp dried Italian Herbs
• 1/2 tsp Garlic powder

BURGER TOPPINGS

• 1 Red Onion, sliced
• 2 Tomatoes, sliced
• 4 Cos Lettuce leaves
• Kimchi or Sauerkraut
• Handful of Rocket
• Vegan Mayo
• 4 Burger Buns

DIRECTIONS

1. In a small bowl, mix aquafaba, tapioca flour, 1/2 tsp himalayan salt & half the nutritional yeast until combined and smooth. Let sit for 5 mins.
2. In a frying pan on high heat, fry onion, black beans and lentils in olive oil until sautéed. Take off heat. 
3. Add onions, black beans, lentils, half the brown rice flour & the mix from step 1 to a food processor and blend until well combined (not too smooth though).
4. Add the rest of the nutritional yeast, rest of the brown rice flour, Italian herbs, 1 tsp himalayan salt & sautéed onion to the processor and blend until all combined. 
5. To cook, heat olive oil in a frying pan and divide the mix into 4 balls. Add the balls to the fry pan and flatten with a fork or spatula to the shape of a patty. Fry on both sides until crisp and firm, about 3-4 mins each side. 
6. Assemble the burger to your preference.

Enjoy!