Loaded Vegan Chickpea Burger Recipe
This recipe is organic and gluten-free.
Equipment
Ingredients
- 2 cans chickpeas (or 3 cups cooked chickpeas drained, rinsed, and patted dry).
- 1 cup organic wild rice
- 1/3 cup organic rolled oats.
- 1/3 cup organic breadcrumbs
- 8 organic multi-seed buns.
- ¼ cup nutritional yeast.
- 1/2 cup organic BBQ sauce.
- ¼ cup organic teriyaki sauce.
- 2 tbsp chili sauce.
- 1 tsp Worcestershire sauce.
- organic avocado.
- 1 1/2 cups onion (and celery, garlic, bell pepper, parsley, and carrot finely chopped, grated)
- 1 1/2 tbsp jalapeno.
- 1 cup mixed greens.
- 2 chia eggs.
- 1 1/2 tsp garlic granules.
- 1 tbsp olive oil.
- 1/2 tsp chili powder.
- 1 tsp pink salt.
- 1/2 tsp yellow mustard.
- 1 tsp peppercorns.
- 1 tsp grains of paradise.
- 1 tsp paprika.
- 1 tsp cumin.
- 1 tsp Italian seasoning.
- 1/4 tsp stevia.
Instructions
- Precook the rice and cool/refrigerate until firm.
- Preheat oven to 375.
- Drain, rinse, and pat-dry chickpeas with paper towel.
- Mash the beans, rice, oats, bread crumbs, and nutritional yeast together in a large bowl.
- Finely chop/grate and mix veggies together.
- Combine the wet sauces, chia eggs, and spices.
- Lightly saute veggies in olive oil for about 5 minutes and add to bean mix.
- Add in the wet ingredients and spices.
- Taste test for desired result. Adjustments can be made using flour or other dry ingredients if it’s too wet, or filtered water if too dry.
- Form into patties using a mold or by hand, and cool in fridge for at least an hour on baking sheet lined with parchment paper.
- Bake for 20-30 minutes until crust forms, then flip and bake another 10-15 minutes or until done. For cheeseburgers add sliced vegan cheese in the last 10 minutes.
- You can fry or barbecue by cooking on high then medium heat for about eight minutes on each side. Top with cheese near the end for vegan cheeseburgers.
- Serve on organic buns with toppings and sauce.
Nutrition
Calories: 200kcal
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