These burgers are so easy. Use a food processor and the prep work is done in no time. I also like to make my own beans and once you get the hang of it, and realize how much cheaper and better they are, you won’t go back to canned.
makes 4 burgers
1 cup cooked chickpeas
1 small onion
1 clove of garlic
1 big carrot
1 cup (loosely packed) curly kale
1/2 cup quinoa flakes
3 teaspoons nutritional yeast, or to taste
1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
S and P, to taste
Line baking sheet with parchment paper. Make the flax egg.
Place the onion, garlic, carrot, and kale into the processor and chop finely. (You can do this in batches if your processor is small, like mine. I do the onion and garlic first and then the carrots and kale.) Pour a small amount of olive oil into a pan and turn the flame on to medium. Pour the vegetable mixture into the oil and cook for a few minutes. Turn out into a mixing bowl.
Place the chickpeas into the processor and pulse until just processed. It is ok if there are still some whole ones.
Add the chickpeas to the vegetables and add the quinoa flakes and flax egg. Mix well and season with nutritional yeast, salt and pepper. Taste and adjust.
Form burgers and place on a baking sheet.
Bake in a 400 oven for 10 minutes on the first side and then flip to cook on the second side for another 5 minutes.
Serve on any bread/bun you like with a piece of lettuce and baked potatoes or any other side you like.
All of the following make the burger taste even better: ketchup, mustard, ketchup + mustard, or homemade Russian dressing (Veganaise, ketchup and relish.)
p.s. these burgers are great leftover! Heat oil in a non-stick pan and cook until crispy and hot.