Description
Packed with sweet potatoes and mustard and plenty of spices, these burgers are easy to make ahead and full of great flavors.
Ingredients
Scale
- One can of chickpeas, rinsed and drained
- 2 medium sized sweet potatoes, peeled, chopped and steamed
- 2 tablespoons of Dijon (I used Maille)
- 1 teaspoon of liquid smoke
- 1 tablespoon of Bragg’s Liquid Aminos
- 1 teaspoon of smoked paprika
- 1 teaspoon of Italian seasonings
- 1/2 teaspoon garlic powder
- Pinch of salt and freshly ground pepper
- 1 tablespoon of Psyllium husks (helps as a binding agent)
- 1 cup of gluten free rolled oats (I used Bob’s Redmill)
- 1/2 cup of cooked quinoa
- Olive oil for sautéing
- 3 spring onions, diced
- 1 stalk of celery, diced
- 1/2 of a yellow bell pepper, diced
Instructions
- Into your food processor, add your chickpeas, sweet potatoes, Dijon, liquid smoke, seasonings, oats, quinoa and liquid aminos.
- In a sauté pan, add a drizzle of olive oil and once hot, add your onions, peppers and celery. Cook that for about 4 minutes, stirring often. Take your veggie mixture and add it to your food processor. Blend all of the ingredients by pulsing several times. You want it chunky and not a paste. Once achieved, get a platter ready and start making burgers with freshly washed hands (leave them a bit wet as it will make this process easier). Repeat until all of the burgers have been made. Then I sauté them in a pan with a bit of olive oil to brown the outsides. I remove and finish cooking in a 350 degree oven for 6-10 minutes to heat through OR freeze individually wrapped. To reheat – place on a baking sheet and bake for 10-12 minutes in a 350 degree oven or until heated throughout.
- Category: Main
- Cuisine: Vegetarian