1/2 cup dry chickpeas
1/2 cup dry adzuki beans
1/2 cup flour of your choice
1 tablespoon Spike, Vegeta, or similar seasoning
1 teaspoon nutritional yeast (or more if you love it!)
2 tablespoons red curry powder
1 tablespoon sesame seeds
some extra flour
1 tablespoon vegetable oil
To sprout the beans, lay them out in one layer in a cake pan and just cover with water. Place them in a dark place, and regularly add water as the beans soak it up. I do this sporadically, every 2-3 hours is good, don't have them keep you up at night, though. I just put extra water on at night. It can take up to three days to get good sprouts on those beans. The sprout only has to be as long as the bean and then they're done.
Put all the beans in a big soup pot and fill the pot with water twice the height of the level of beans. Bring to a boil, then turn down to simmer and forget about it for about 45 minutes.
If you want, you can skip the sprouting business, but I actually made this recipe as my first foray into sprouting, so that's why I'm including it. I think a can each of garbanzo and adzuki or red beans would possibly equal these amounts. Cooking is not really an exact science!
Now that you have mashable beans, mash 'em! Mash them down to paste. Feel free to leave some bits of beans unmashed, they make for good texture. Then toss in the flour and mix it up real good so you have a sticky mixed up blob. I used wheat flour for it's good sticking ability, but it's OK to use a substitute.
Now toss in the Spike, nutritional yeast, curry powder, and sesame seeds, and mix the stuff up really good so you'll have evenly flavored burgers.
There are two ways you can form the burgers that work equally well. You can just hand-form them into patties, patting flour on the outside so you have a less sticky patty to deal with, or you can do it my way.
My way is to grab a big blob of beany goop and roll it into a big log the width I want my burgers. I pat the ends to make them flat and meanwhile coat the whole log with flour. Then I carefully cut slices to form the patties. I dip my knife in flour periodically to keep it cutting smoothly. Voila! Perfectly round patties. Pat flour on the newly exposed sticky sides.
Heat up a skillet and pour a tablespoon of vegetable oil in it. Wait until it's good and hot, and then plop the patties on. They should instantly sizzle a little. Turn the burner down to a medium heat and wait about 5 minutes before flipping. The thinner you make your burgers, the quicker they'll cook. You'll know when it looks like something you want to eat. Cook on the other side for about 5 min as well and then put them on a vegan bun! Or eat it as is, or on a salad, or however you like your vegan burgers. I think tamari would be a good condiment, but I didn't have any to try.