Jumbo beet and pickle burgers

14 oz / 400 g canned beans (kidney beans for example)
14 oz / 400 g canned chickpeas
2 medium onions (1 cup when chopped)
1 medium beet (1 ½ cup when grated)
2 large pickles (½ cup when chopped)
2 large garlic cloves
2 heaping tsp dried marjoram (or other dried herbs)
1 tsp curry powder
1 cup / 180 g whole-wheat flour

+ burger buns, pickles and onions for serving

Drain and rinse the beans and mash them with your hands. Drain and rinse the chickpeas and mash them. Add them to the mashed beans. (No need to make baby food here, you can leave some of the peas whole.) Add thinly chopped onions, grated raw beet, chopped pickles, chopped garlic cloves, dried marjoram, curry powder and whole-wheat flour. Mix everything together with your hands.

Heat up a pan and pour a couple of tablespoons of oil in it. Form large burger patties (as wide as your burger buns) and cook them until crispy on one side. Use a thin spatula to flip the over. Cook until crispy on the other side. Continue, until you are out of the patty dough.

Serving Size: Makes 10 Large Patties

Number of Servings: 5

Recipe submitted by SparkPeople user BEACH_NUT.