Some vegan or vegetarian burgers try to mimic the flavor and texture of beef burgers. If you’re not into animal protein, your veggie burger doesn’t need a meaty texture. All it needs is deliciousness.
This recipe calls for chickpeas and fresh shiitake mushrooms. Adjust spices to your taste.
VEGAN CHICKPEA BURGERS
- 15 oz. can chickpeas, drained and rinsed
- 1 lb. fresh shiitake mushrooms
- 2 Tbsp. olive oil, divided
- 1/2 cup chopped red onion
- 1/2 tsp. cumin
- 1/4 tsp. cayenne
- 1/2 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 garlic cloves, minced
- 3 Tbsp. almond or oat flour
- 2 Tbsp. nutritional yeast
In a medium bowl, mash chickpeas with a fork or potato masher. Set aside. Remove stems from mushrooms and discard. Finely chop the caps. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add mushrooms, onion, cumin, cayenne, paprika, and salt and pepper. Sauté about 10 minutes, stirring frequently, until mushrooms have cooked down. Stir in garlic and cook 1 minute. Turn the heat off and add almond flour, nutritional yeast, and mashed chickpeas. Mix thoroughly and form into patties. Heat remaining oil in a skillet over medium heat and brown patties about 3 minutes on each side. Serve with the following sauce, if desired. Just mix all ingredients in a small bowl. Makes 5 servings.
Copycat In-N-Out burger sauce
- 1/2 cup vegan mayonnaise
- 3 Tbsp. ketchup
- 2 Tbsp. relish
- 1 1/2 tsp. white wine vinegar
- 1 tsp. sugar
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