First you put two cans of kidney beans in a large bowl and mash them into a kind of pulp. Now you add the chickpeas and knead again well, if a few whole chickpeas are left, this is not a problem and rather enhances the appearance. Now you add four cups of oat flakes and knead the whole mixture until a brown, relatively firm mass is formed. One cup measures approx. 250 ml.
In vegan dishes, the seasoning that brings the flavor is of course very important. Therefore, finely chop 1-2 cloves of garlic and the onions and add both together with paprika powder, garlic powder, salt, pepper and fresh chives or wild garlic.
Now you give the mixture its burger shape and cut it into round, relatively thin slices.
The burgers can now be fried with a little oil in the pan on the highest setting. The burgers are now brown in color and slightly crispy. After turning it once, the burger is ready. Place a slice of vegan cheese on each burger.
I recommend frying the hamburger buns briefly in the pan so that they too get crispy.
Now put the whole thing together with a little cucumber, tomato, lettuce and ketchup.
By the way, my vegan burger sauce tastes perfect with it.
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