These nutty vegan burgers are held together by a combination of oats and flaxseed meal.
When mixed with water, flaxseeds swell, making a nutritious binding agent similar to traditional eggs.
Serve with chips, zucchini fries and your favorite vegan dipping sauce.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Chop half of the onion (you’ll have about 1/2 cup chopped).
Slice the remaining half into half-moon slices (you’ll have about 1/2 cup sliced).
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Pulse oats in a food processor until ground into a rough meal, about 10 pulses.
Add chickpeas, cilantro, carrots, cashews and the mustard seed-onion mixture.
Add the flaxseed mixture; pulse until combined, 2 to 4 pulses.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Transfer to a large bowl.
Wipe the skillet clean.
Add the remaining 2 tablespoons oil; heat over medium heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Add the patties; cook until golden and crisp on both sides, about 4 minutes per side.
If desired, spread vegan mayonnaise evenly over split bun halves.
Place 3 lettuce leaves and 2 tomato slices on each bottom bun and place 1 patty on top.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Top with the sliced onion.
Garnish with additional cilantro, if desired.
Replace top buns and serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
