Black Bean Burgers

1 15 oz. can black beans
3/4 cup wheat gluten
3/4 tsp cumin seeds
1/4 tsp coriander seeds
1 tsp mild paprika
1 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp dried minced onion
1/4 tsp dried garlic granules
1/4 tsp cayenne pepper
1/4 tsp salt
few grinds black pepper
1 tbsp ketchup
1 tbsp olive oil
1/4 cup warm water

Drain and rinse the beans, add to a medium bowl, and mash well with a fork. In a spice grinder, combine the cumin seeds, coriander seeds, mild and smoked paprikas, and oregano and grind together, then add to the beans along with the minced onion, dried garlic, cayenne, black pepper, and salt. Mix together along with the ketchup and olive oil, and water, then add the wheat gluten. Mix with a fork until combined, then knead by hand for 2-3 minutes until the mixture comes together. Separate the mixture into four equal-sized balls, then flatten into patties. When ready to cook, add 1 tsp of vegetable oil per patty to a pan and cook over medium heat for 5 minutes on each side.

Lentil Burgers

1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste

Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika.  Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed.  Let the lentils sit for 5 minutes, then mash with a potato masher while still hot.  Stir in the nut butter and set aside.

While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning.  Add the spinach and garlic and cook for another 2-3 minutes.  Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour.  Mix until well incorporated.  If the mixture is too dry, add more water or broth. If too wet, add more flour.  Add salt and pepper to taste.

While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms.  Lay the patties on wax paper and store in the refrigerator until ready to use.  To cook, pan-fry in a little oil until browned on each side or bake at 350°F.