Makes 15 small burgers.
These burgers are perfect as bite-sized sliders for a party appetizer, or as full-sized burgers for lunch or dinner. They’re chock full of pulses, healthy fats, and antioxidants.
Canned chickpeas contain too much moisture to create a thick burger consistency. However, you can use them if you dry them out beforehand in a 400 F (200 C) oven for 15 to 20 minutes to reduce the excess moisture.
The day before, place dried chickpeas in bowl, cover with 4 cups (1 L) cold tap water and let soak for 24 hours. The chickpeas will triple in size and be ready to purée.
Heat camelina oil in sauté pan on high heat. Add mushrooms and onion; cook until golden brown and caramelized. Add garlic and cook an additional 2 minutes until garlic is brown. Remove from heat and set aside to cool.
Bring 4 cups (1 L) water to a boil, add lentils and cook until tender, approximately 15 minutes. Strain lentils.
Put lentils, chickpeas, lemon juice, mustard, cumin, and chili powder into blender or food processor. Purée ingredients to a thick and smooth consistency.
Transfer chickpea and lentil purée into bowl. Chop cooled mushroom, onion, and garlic mixture into fine pieces. Fold mushroom mixture into purée along with green onion and egg. Season with salt and pepper to taste. Use your hands to ensure all ingredients are thoroughly combined.
Preheat oven to 350 F (180 C).
Wet your hands to avoid burgers from sticking, and roll mixture into small bite-size sliders or regular sized burgers. Place on cookie sheet lined with parchment paper. Bake in oven for approximately 18 to 20 minutes, flipping halfway through.
If you’re making larger patties, increase cooking time as needed. The texture of this patty, when cooked, is similar to a falafel.
Rinse and dry collard greens. Remove stems and use leaves as a wrap in place of a bun for burgers. Assemble a few patties onto leaves and top with dill mayo (see below) and toppings of your choice. Roll up tightly and enjoy.
Place egg, mustard, and Worcestershire sauce in blender. Blend until well combined. While blending, slowly pour in camelina oil. Ensure a slow, thin pour stream to allow emulsification. You will notice the mixture thicken as more oil is added. Once all oil has been added, continue to blend, and add pickle juice.
Place mayonnaise mixture into bowl and fold in chopped dill. Season with salt and pepper.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.