Tex-Mex Veggie Burgers aka Things Fall Apart

       I forgot the reason I don't make veggie burgers. It's an exercise in futility! Jk these weren't that bad. They were quite good, not amazing but definitely hearty, spicy and had solid flavor. Although, I know they were supposed to be spicy, but I halved the allotted amount of dried chili flakes and my mouth was almost on fire. I must admit though I'm a total wuss when it comes to spiciness. 

       These were also incredibly filling. When I make portobello burgers I always eat two, but not with these fatties. And like I said, the flavor was good, but I just couldn't keep these damn things together! However, props to Vegan Sandra for using the whole cans of beans and package of hamburger buns. Who doesn't get annoyed when you end up with half a can of anything and two buns - personally I hate food waste, thanks John Oliver.

       This recipe also made a lot. And I almost think if I could have made more, thinner patties, they would have been able to hold together better. Although on the other hand, this recipe made enough sunflower sauce for 20 burgers, feel free to halve the ingredients for it if you decide to go for it.

       Ultimately, this recipe was tasty but not overly memorable. It made a good sandwich but despite the recipe's original calculation of it only taking 25 - 35 min I ended up spending 1 hr 15 on it. Plus another twenty minutes or so on dishes. Have I mentioned I don't have a dishwasher? Plus I feel like the flavor really dissipated after the first meal I had of them, the leftovers just weren't as good. The only way I can see making this again is if I need to feed eight people at once.

---- Credit for this recipe goes to Vegan Sandra, find the original here----

Lazy Factor:       

Cost:            

Deliciousness:

(Avocado meter is out of five; the more avocados per lazy factor = the more time consuming or difficult the recipe )

Ingredients
     Patties:
        14 oz can of kidney beans
        14 oz can of chickpeas
        1 large red onion, diced very fine

Patty or splatty?

        Half can/ 5 large Tbsp. of canned corn, drained
        5 heaping Tbsp. chopped pickled jalapeno
        4 heaping Tsp. paprika
        1/2 cup whole-wheat flour
        1 1/2 tsp salt
        4 tsp dried chili flakes (I used only 2 tsp)
        4-5 tbsp olive oil
     Sauce (half of this would still be plenty):
        1 cup sunflower seeds
        2 heaping tsp paprika
        4 tbsp pickled jalapeno juice
        2 tbsp soy sauce
        1/2 tsp salt
        1 cup cold water
     For Serving:
        8 whole wheat buns
        2-3 ripe avocados
        Tomato slices (optional)
        Fresh romaine or spinach leaves (optional)
   
Servings: 8
Time: 1 hour

Directions
       In a large bowl, dump chickpeas and beans, rinse and drain fully. Mash with your hands till you get a good mashed potato like consistency, leaving some chickpeas whole if desired. Add onions, corn and jalapenos, paprika, flour, salt and chili flakes and mix together with your hands. I know it's messy, I'm sorry too.
       In a large skillet, pour a few tbsp of olive oil and set to medium. Using your hands, divide and form 8 patties. Cook until crispy and browned on both sides.
       While they're cooking, boil sunflower seeds in water for 15 minutes. Drain and rinse carefully to cool, then puree with the rest of the sauce ingredients. It may start out watery, but keep the blender rolling and it will develop a nice consistency.
        Assemble burgers with your desired toppings, have napkins ready for sauce splooge.

Notes: This recipe was a lot for one person to make her way through, but once I made them they were very quick to assemble, so no qualms there. For example, as a drunk midnight snack in bed: