Makes 7-8 patties
1 cup carrot, cut in discs
½ cup chopped red bell pepper
1 medium-large clove garlic
2 cans (14 ounces each) chickpeas, rinsed and
drained
½ cup nutritional yeast
1 tablespoon tomato paste (can substitute natural
ketchup)
1 teaspoon sea salt
1 teaspoon red wine vinegar
½ teaspoon dijon mustard
freshly ground black pepper (optional)
1 teaspoon fresh thyme or rosemary leaves
1 cup rolled oats
Instructions:
In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped. Add
remaining ingredients except rolled oats and process through. Stop processor a few times
and scrape down, and continue to process until smooth. Then add rolled oats and pulse
through. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready
to shape patties, take out scoops of mixture and form burgers in your hands. To cook, place
patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8
minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other
side. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half
way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns,
or in tortillas or pitas with fixings of choice!
Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs,
they will likely not notice these ingredients at all! Our daughters devour these burgers with-
out ever noticing the seasonings (or the veggies)!
No comments:
Post a Comment