These vegan burgers are great for barbecues and so easy to make. You don't need any kitchen gadgets like a food processor, you can use a potato masher or your hands to combine all the ingredients.
Play around with ingredients if you wish, adding additional herbs and spices. Add, chilli for a bit of a kick, and if you want your burgers to have a Spanish twist, why not add some smoked paprika?
Pop the lentils and pinto beans into a large bowl and mash them using a potato masher (you don't want to over mash the ingredients so make sure to leave some chunky pieces).
Add your protein powder and combine together using your hands or a spoon. Add the fresh parsley, onion, garlic powder, salt and pepper and mix together again (adjust seasoning if needed).
Make 6 balls using the mixture (the same technique as making meatballs) and shape them into burger patties. Place them onto a plate and put them in the fridge for about 30 minutes, this will allow them to firm up a bit.
You now have two options - grill or bake. We grilled ours using a George Foreman grill for approximately 15 minutes or you can bake for approximately 20-25 minutes until golden. Alternatively, you can pop them on the barbeque!
Serve in a bun or lettuce wrap with your favourite toppings.
Remember: Placing the burger in the fridge before cooking is very important as they can become very sticky otherwise.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-base recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.