Ingredients

The following ingredients have 15 Servings
  • 2 flax eggs ((mix 2 tablespoons ground flaxseed plus 6 tablespoons water))
  • 3 cans chickpeas (, 15 ounces each)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped cauliflower
  • ½ cup chopped green onions
  • 1 cup  oats (, gluten free if needed)
  • 1 cup  almond flour
  • ¾ cup  buffalo cayenne pepper type hot sauce (, like Franks brand)
  • burger buns or lettuce wraps
  • Pistachio Buffalo Cream
  • Lettuce
  • Tomato
  • Red onion

Instruction

  • Mix the 2 tablespoons of ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make the flax eggs.
  • Chop chickpeas, carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl. 
  • Slice/chop green onions and add to the bowl.
  • Next add the oats, almond flour, flax eggs and buffalo sauce and mix well. 
  • Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
  • Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into burgers). This really helps with consistency so that they are not mushy, but have a firmer bite.
  • Shape into 4 inch patties, then cook on the stove top over medium heat in a medium sized pan for 4-5 minutes on each side (depending on stove). 
  • Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
  • Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on buns or lettuce wraps and with toppings of choice.
  •  Pair with Baked Cornmeal and Pepita Crusted Onion Rings for an even more delicious dinner!