Makes 8-10 burgers depending on size

You will need:

Two 15-ounce can organic chickpeas, rinsed and drained

2 cup chopped veggies (zucchini, carrot, mushrooms, whatever is on hand)

2 cloves garlic, minced

1 medium onion, diced

1 cup rolled oats

1 recipe Flax egg replacer

2 tsp cumin

1 tsp chipotle powder

2 tbsp tomato paste

2 tbsp grape seed oil (or another light oil)

Step one:

Lightly sauté vegetables, garlic and onion in ½ of the oil. Remove from pan and set aside.
Step two:
In a food processor, pulse the oats until finely chopped. Remove.

Step three:
Pulse chickpeas in food processor and pulse a few times until finely chopped. Remove and add to bowl with oats. Stir in the flax egg, tomato paste, and veggie sauté. Form the mixture into 4 patties—I use a jam jar for a more uniform look, but you don’t have to be that anal!

Step four:
In a large skillet  heat the remaining oil over medium-low heat. Cook the burgers for 3 minutes, then flip and cook for 3 minutes more.

Serve on some fresh bread topped with avocado, over a salad, in a wrap or along side some spicy sweet potato fries!

Note: This makes a good amount of burgers. I like to freeze half (before cooking!) by wrapping individually in plastic wrap. They make a delicious last-minute meal for a day when you haven’t had time to cook but still want to impress your friends with your culinary skills.

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