CHICKPEA CURRY BURGERS (VEGAN)

CHICKPEA CURRY BURGERS (VEGAN) image

Number Of Ingredients 38

2 cans chickpeas, drained
⅓ c. raw sunflower seeds, toasted
⅓ cup oat groats, finely ground
(this can be substituted with oatmeal, finely ground or ½ c. oat flour)
½ t. baking soda
⅓ c. rice flour (or wheat flour)
½ c. raisins, chopped
Can add 3-4 kale leaves with stems removed and then finely chopped
Seasoning for curry burgers:
1 t. curry powder
1 t. cumin
½ t. salt
black pepper to taste
⅛-¼ t. cayenne pepper
1 t. garlic granules
2 T. lemon juice
3 T. veggie broth
Seasoning for Mexican burgers:
1 t. chili powder
1 t. cumin
½ t. liquid smoke
½ t. salt
black pepper to taste
1/8-¼ t. cayenne pepper
1 t. garlic granules
2 T. lemon juice
3 T. veggie broth
(Could add fresh chopped jalapeño or canned chipotle pepper to replace black and cayenne pepper seasoning)
Seasoning for Asian burgers:
1 t. powdered ginger
1 t. onion powder
black pepper to taste
1/8;-¼ t. cayenne pepper
1 t. garlic granules
2 T. rice vinegar
2 T. soy sauce
1 T. oyster sauce
(Could add 1/2 c. finely chopped mushrooms, dry sautéed to replace raisins)

Steps:

Preheat oven to 375 degrees. 1. Pulse drained chickpeas, 1 can at a time in food processor or blender until coarsely ground. Add to medium sized mixing bowl. 2. Process toasted sunflower seeds in food processor or blender until powdery. Add to chickpeas in mixing bowl. 3. Process oat groats in processor, coffee grinder or blender until flour consistency. Add to chickpea mixture. 4. Mix all dry ingredients with the chickpeas. 5. Add dry seasonings and mix. 6. Mix wet ingredients together then add to burger mixture and blend throughly. Add raisins, kale or whatever you have chosen to chop and add depending on style. 7. Line 2 cookie sheets with parchment paper. 8. Using ¼ measuring cup or ⅓ sized measuring cup as a mold, lightly press burger mixture into cup until it holds it's shape. Invert onto cookie sheet and gently tap out. Lightly press with palm of hand and pat with fingers until desired thickness and shape (½ '' to ¾''). 9. Bake for 15 minutes or until bottom of burgers are browned and the burger holds its shape. Flip. Return to lightly brown the reverse side of the burger. (5-10 minutes longer depending on the thickness.) Enjoy with Mango Relish, a fresh salsa or Asian coleslaw on top. Mango relish: 1 mango, skinned and flesh finely cubed 1 apple, seeded and finely cubed ½ fresh red pepper, finely chopped ¼ c. chopped red onion ⅓ c. golden raisins, chopped ⅛ t. cinnamon ⅛ t. nutmeg 1 T. honey 1 T. rice vinegar or lemon juice