Ingredients
To make the burger:
2 cans chickpeas (garbanzo beans) drained
2 large carrots grated
1 medium zucchini, grated
1/2 red onion, finely diced
4 tsp. minced garlic
1 T olive oil (more to cook the patties)
1/2 cup oat flour (you can make your own but putting rolled oats in a blender or food processor)
1 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. paprika
1 tsp. Himalayan salt
1/2 tsp. ground pepper
2 T ground flaxseed
1/3 cup water
To make the Avocado sauce:
1/4 cup Veganaise (vegan mayo)
1/4 cup vegetable broth
1 medium avocado
Juice of one lemon
Additional optional items: buns, lettuce, tomatoes, cheese
Instructions
1.) Mix the flaxseed and water in a bowl and place in the refrigerator for about 5-10 minutes while you start making the burgers.
2.) Place one tablespoon of olive oil in a pan over medium heat. Add diced onions, carrots, zucchini and garlic and saute until the onions are translucent. Remove from heat and set aside.
3.) Place drained beans in a food processor and pulse leaving some chunks (not pureed). Add the onion mixture and continue to pulse until mixed through.
4.) Place bean and onion mixture in a large bowl and add the flaxseed and water mixture as well as the oat flour. Add the spices next and mix together.
5.) Make 6 equal sized patties and place on a plate.
6.) Now make the sauce: In a small bowl, combine the veganaise, broth, avocado, and lemon and whisk together and place in the refrigerator to chill. You can make the sauce ahead of time as well.
7.) In a large sauté pan, heat some olive oil to medium heat. Add the patties, allowing them to cook on each side about 5 minutes. You don’t want to overcook them but do want them heated throughout.
8.) Place patties on a bun, top them however you like and add a dollop of the avocado sauce (it’s delicious) and enjoy! We served these with homemade sweet potato fries (click HERE for the recipe), also delicious!
