White bean, lentil and chickpea burgers with quinoa and mushrooms

Loaded with nutrients and flavor these veggie burgers are a summertime favorite. Prepare them ahead of time and simply cook them when ready to serve. Soak the beans, lentils and chickpeas overnight, in separate bowls, and boil them the following day (don't forget to add a bay leaf to the beans and to the lentils), or use canned legumes to save time. 

Ingredients (serves 4-6)

- 1 cup boiled white beans, drained

- 1 cup boiled lentils, drained

- 1 cup boiled chickpeas, drained

- 1 cup boiled quinoa

- 300 g mushrooms, finely chopped

- 1/2 cup pumpkin seeds

- 2-3 garlic cloves, mashed

- 1/2 cup Panko breadcrumbs, or more, if needed

- 2 Tablespoons ground flax seeds

- 1 Tablespoon coriander

- 1 Tablespoon cumin

- 1 Tablespoon savory

- salt and pepper, to taste

Place the flax seeds in a little bowl, add 6 Tablespoons of water, stir to combine and allow to sit for a few minutes. Working in batches, blitz the beans, lentils, chickpeas, mushrooms and pumpkin seeds in a food processor to a fairly smooth consistency (you want to keep some chunky pieces though). In a large bowl, combine the legumes with the quinoa, garlic, flax seeds, breadcrumbs and season with salt, pepper and the remaining herbs and spices. Taste and adjust the seasonings to your preference (don't be afraid to add more spices, they make the burgers!). Try to form the patties and, if too crumbly, add more breadcrumbs. Form the patties, place them on a tray and chill them in the refrigerator for an hour or until ready to cook. You can grill the patties on the barbecue, on low heat, or bake them in the oven at 375F for about 30 minutes. Alternately you can fry them in a grill-pan. Garnish the burgers with your favorite toppings and serve immediately. Enjoy!