Firm Veggie Burgers with Chickpeas & Cauliflower
Ingredients
The Burgers
-
2
cups
cauliflower florets
-
2
cups
cooked chickpeas
-
1
clove
garlic, peeled and chopped
-
1
tablespoon
Old Bay seasoning
-
1
tablespoon
olive oil
-
1
squeeze
lemon juice
-
to taste
sea salt and ground black pepper
-
¼
cup
chickpea flour
-
3
tablespoons
oat flour
-
⅓
cup
chopped chives
Cashew Mayo
-
1
cup
raw cashews, soaked for at least 2 hours
-
1
tablespoon
lemon juice
-
1
teaspoon
white wine vinegar
-
2
teaspoons
Dijon mustard
-
2
tablespoons
water, plus extras
-
to taste
salt
Assembly
-
to taste
buns, bread, or Boston/butter lettuce wraps
-
to taste
oil for sautéing the burgers
-
to taste
avocado slices
-
to taste
red onion slices
-
to taste
greens
Instructions
- Steam the cauliflower florets until tender, about 8-10 minutes, then cool them down.
- In a food processor, combine the steamed cauliflower, chickpeas, garlic, Old Bay seasoning, olive oil, lemon juice, salt, and pepper. Pulse until the mixture clumps together.
- Transfer the mixture to a bowl and mix in the chickpea flour, oat flour, and chopped chives until well combined.
- Divide the mixture into 4 portions and form patties. Wrap them in plastic wrap and refrigerate for at least 1 hour.
- Prepare the cashew mayo by blending soaked cashews, lemon juice, white wine vinegar, Dijon mustard, salt, and water until smooth.
- Heat oil in a non-stick sauté pan over medium heat and fry the patties until golden brown on both sides.
- Serve the burgers warm with lettuce wraps or buns, topped with cashew mayo, avocado, red onion, and greens.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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