It's very much like the recipe I use until you get to the feta, Worcestershire, and ketchup.

Drying canned beans just seems wrong! Why not cook your own and stop cooking before they're mushy?

The recipe reads well.

I prefer multigrain/legume/veg. I don't want a vegetarian/vegan burger to taste specifically like any one thing (i.e., black beans).

Sorry, I didn't read the part about drying canned beans and wouldn't do it -- to be clear, I was only commenting on the ingredient list. lol!

A few years ago, Kenji came up with this recipe.

https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html

Drying canned beans just seems wrong! Why not cook your own and stop cooking before they're mushy?

Because you are removing some of the moisture from the canned beans rather than furthering cooking. If you cook dry beans and stop short, you are using undercooked and high moisture content beans. If you cook from dry, you still would want to cook fully and also do the drying in the oven step to reduce the moisture content in the beans.

It's also noted in the recipe to blot moisture out of the saute too. A drier bean and saute mix lends to the mix holding together better than a mix with full moisture content of beans and saute would.

I didn't mean undercooking the beans! I meant not overcooking them and letting them go mushy, like canned beans. Well drained, spread on a tray if you like, and they're good to go without having to be oven dried.

I agree about the moisture control. :)

I haven't eaten any kind veggie burger in a very long time and I'm skeptical of recipes that have so many ingredients.

I can see the difference between undercooking beans and getting well cooked ones very dry, and agree it's a matter of moisture content. Undercooked beans are tough

Many years ago, I worked in a hippie vegetarian restaurant and we made lentil burgers with basically equal parts well-cooked lentils, brown rice and millet, mashed and flavored with chopped onions and parsley that had been sauteed in lots of margarine, seasoned with salt and pepper and tamari soy sauce, then fried in oil and served on home made onion rolls with mayo. They were so good!

Probably because of all that added fat...☺️

I do recall the lentils, rice and millet were cooked uncovered until very thick, not much moisture left.

The best falafel are made with uncooked garbanzo beans - soaked, drained & ground but no cooking until the falafel are fried. It produces a better texture & flavor. So, a patty made with uncooked soaked and ground lentils seems possible.

Cloud Swift, thanks! I've only made falafel from the Osem mix, and that was in my youth. I'm not much of a fryer but I adore falafel. If only the rest of the family were enthusiasts.... Still, I could call it learning. When I made latkes to much scorn, they decided they liked them after all (Andrew Zimmern's Killer Potato Latkes, which are a PITA but worth it).

Carol, I'm not a lentil fan, but the lentil/millet/rice burgers sound awesome! Does it matter what kind of lentils? I have all those things....

Dave, it's a big ol' bother, but if you're looking for ideas, my vegan loaf is posted somewhen here in CF. The tricks are to make it in a shiny pan that has been well oiled so you get a good crust, and to chill then heat a slice in a frying pan to make a sandwich. It's beige, though. ;)

We used the green ones.

IIRC, everything was cooked separately, and then mixed/mashed together and formed into patties and fried in a big cast iron skillet in lots of oil until crispy. A slice of cheddar melted on top was optional.

And sorry, I did not mean the parsley was sauteed with the onions, it was just chopped fresh and mixed in.