Ingredients
The following ingredients have 6 Servings
- 1/4 cup water
- 4 tablespoons flax meal
- 2 garlic cloves
- 1/4 cup buffalo sauce
- 1 zucchini, shredded and excess liquid squeezed out
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 red onion, coarsely chopped
- 1 handful cilantro (about 1/2 cup)
- 2 tablespoons olive oil for frying
Instruction
- Place the water, flax meal, garlic, and buffalo sauce in your food processor.
- Process for about 20 – 30 seconds until the garlic is chopped up and combined.
- Shred the zucchini into a clean, thin dishtowel.
- Gather the ends and squeeze the excess moisture out of the zucchini over the sink.
- Add the chickpeas, zucchini, onion, and cilantro to the food processor.
- Pulse 5 – 7 times fo the ingredients are incorporated but remain chunky.
- Use a spatula to scrape down the sides and make sure it’s mixed together.
- Chill in the fridge for 30 minutes.
- Heat the olive oil over high heat for a few minutes. Once warm, turn the heat down to medium-high.
- Use your hands to form 3 balls and place in the pan.
- After about 1 minute, use the back of your spatula to gently press the balls into burgers and cook for 5 minutes.
- Flip the burgers and cook for another 3 – 5 minutes.
- Repeat with the remaining burger mixture until you’ve cooked all six burgers.
- Serve on a salad, on a burger bun, and finish with your favorite toppings! I love adding ranch, avocado, and tomato in a lettuce wrap!
