Ingredients
The following ingredients have 6 Servings
- 1 cup cooked, drained chickpeas beans (or navy beans)
- 1 cup chopped mixed vegetables (carrot, cauliflower, and broccoli work great)
- 1/4 cup red onion, diced
- 1/2 cup sunflower seeds
- 1 Tablespoon pine nuts or pumpkin seed
- 1/2 teaspoon dried herbs or 2 Tablespoons fresh dill (i.e dill, oregano, etc.)
- 1/4 cup fresh basil leaves
- 2 teaspoons ground flaxseed seed
- 1 Tablespoon tamari sauce or coconut aminos for soy free option
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- Optional spices – dash paprika, red pepper, or cayenne (to taste)
- 1/4 cup gluten free flour (cassava flour, arrowroot, potato flour, or 1:1 GF all work). Can also use around 3 Tablespoons coconut flour.
Instruction
- Preheat oven to 375F.
- Place all ingredients except the flour in a food processor or blender and blend until almost smooth. Can leave it a little chunky so that vegetable pieces still remain visible.
- Next, add in the flour and pulse gently to mix. If the batter is too thin, add a little more flour (1 Tablespoon at a time). You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic wrap and place in fridge to chill for 20 minutes. This is optional, but it helps hold together better before baking.
- Next, oil a baking sheet or line with parchment paper.
- Shape the veggie/nut mixture into 5-7 burger patties, about 1/2-inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so line them up close.
- Bake for 15 minutes on one side, then GENTLY take a spatula and flip them over.
- Bake again for another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
- Serve or cool completely before freezing. Place a piece of wax paper between patties when freezing. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
- For grilling or skillet –> See notes.
