- 1 cup roasted sweet potatoes
- 1/2 cup roasted red bell peppers
- 1 large garlic clove
- 3 cups chickpeas rinsed and drained
- 1 tbsp ketchup
- 1/2 cup nutritional yeast
- 1 tbsp tahini
- 1 tsp sea salt
- 1 tsp ume plum vinegar OR red wine vinegar
- 1/2 tsp dijon mustard
- 1 dash black pepper
- 1/4 cup fresh basil leaves
- 1 cup rolled oats
- 1/2 cup oat flour can use gluten-free
Method: Add the roasted sweet potatoes, roasted bell peppers, and garlic to a food processor and process until broken down. Add everything else except the oats and flour and process until smooth, stopping to scrape down the bowl a few times. Add the oats and flour and pulse through. Chill for 30 minutes. Shape into 8 large burgers. Pan-fry in a hot skillet until hot through and golden brown on both sides. Alternatively, you could bake them, but I haven't tried that. I would put the burgers on parchment paper. Heat oven to 400 degrees and bake for 20-25 minutes, flipping halfway through.Serve with your choice of toppings. I used vegan mayo, mustard, ketchup, raw kraut, and homemade Italian Gremolata.I froze the extras.
