Feel the bur(ger)n.

A sound bean burger recipe that didn't fall apart in cooking. Could be a bit more moist, but that's adjustable. Flax seeds act as the glue, they are also really good for you (source of protein albeit incomplete, omega fatty acids, and fiber). Also, they are dirt-cheap.

Bean Burger Recipe:
Ingredients:
- 3/4 cups beans, cooked or canned (e.g. white navy beans)
- 1/3 cup flax seeds, ground
- 2 tbsp tomato paste
- 1/2 cup water (or more, as needed)
- 1 tsp lemon juice mixed with a couple of drops of rocoto paste (that stuff is potent, use with care. Alternatively use tabasco or any other hot sauce).
- smoked paprika, salt, pepper to taste.

Making of:
- Mash the beans with a fork
- Add everything else, mix
- Form into patties, pan fry on medium-low heat
OR
- Blend all in food processor

They can theoretically be eaten raw, but I haven't tried it yet. Another good idea might be adding garlic and caramelized onions, but I was too hungry to think of that while making them.

The purple goo on the left is the red cabbage, mushroom, onion, zucchini, carrot and red pepper stew.
Ingredients:
- 2 cups chopped red cabbage
- 1 large onion, diced
- 4 cloves garlic
- 1 grated zucchini
- 1/4 lbs (1/2 a pack) mushrooms, but could use more
- 1/2 red pepper, diced
- 1 large carrot
- 1 cup white navy beans, cooked or canned
- thyme, majoram, salt, pepper and bouillon cube dissolved in 2 cups of water, khmeli-suneli, if you got any
- 1 tbsp olive oil

Makings:
- sauté the onions and mushrooms in olive oil over medium heat in a large pot
- add all the rest of the vegetables, cook for about 10 minutes, stirring occasionally
- add all the rest, and water as needed (depends on how liquid you want it)
- blend half way with an immersion blender of food processor (optional)