Buffal-oat Chickpea Burgers
Protein rich plant burgers that hit the spot1 Wonderful topped with vegan mayo, tomato and microgreens.
Servings: 8
Equipment
- Cutting board
- chef knife
- baking sheet or skillet
- 1/2 cup measure
Ingredients
- 4 tsp flax or chia meal plus 5T water
- 3 T nutritional yeast
- 4 tsp granulated garlic
- 2 tsp granulated onion
- 2/3 cup old fashioned oats
- 2/3 cup oat flour
- 2 Tbsp Buffalo sauce or 1 tsp cayenne powder plus 2 Tbsp water
- 3 Tbsp water
- 2 Tbsp tamari soy sauce or coconut aminos
- 1/2 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 cup chopped cauliflower
- 2 cans chickpeas
Instructions
- In a food processor or with a knife, finely chop the vegetables. The vegetables can be anything you have on hand or need to use up. You just need the combined amount, 2 cups, of vegetables in any combination
- Combine flax meal and water in a small bowl, stir and set aside to thicken.
- n a large mixing bowl, combine spices, oats and flour. Stir in the water, buffalo sauce and soy sauce. Mix well.
- Add the flax mixture and chopped veggies. Stir well.
- Use the food processor to pulse or a fork to mash the beans in a bowl and add the beans to the oat mixture.
- Mix well pressing everything together to form a firm dough.
- Use a half cup measure to scoop and make into patties.
To cook:
- Place skillet over medium heat, wipe the pan with a little oil if necessary, place burgers into pan and cover, cook for 5 minutes, flip and cook another 5 minutes.
- Burgers should be light brown on each side, cook longer if needed.
- To bake a larger amount, place burgers on a parchment-lined pan and bake for 30 minutes, flipping half way through the cooking time. Patties can be frozen for quick and easy dinners
Notes
*Flavor profiles:
To change up the burger flavors, omit the buffalo sauce or cayenne and add the followig:
For Mexican burgers, add 3 Tbsp of salsa and 1 tsp of cumin.
For Smokey Mushroom, add 1 cup mushrooms sauteed until dry and add 1 tsp smoked paprika.