Ingredients
Units
Scale
For the patties
- 1 can of chickpeas
- 1/2 cup of walnuts
- 3 tbsp vital wheat gluten
- 1 onion
- 3 cloves of garlic
- 1 tbsp tomato puree
- 1/4 tsp liquid smoke
- 2 tbsp dried mushroom powder
- 1 handful of fresh basil
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp oregano
- pinch of red pepper flakes
- salt, pepper
For the burgers
- 4 burger buns
- 4 slices of vegan cheese
- 1 beefsteak tomato
- 1 cup of mixed greens
- condiments of your choice
Instructions
- Add drained chickpeas, walnuts, roughly chopped onion and garlic cloves, tomato puree, liquid smoke, mushroom powder, basil and spices to a food processor and pulse until combined, but not totally smooth. You want to retain some texture.
- Transfer mixture to a bowl and add vital wheat gluten. Mix well to combine and let sit for 5 minutes.
- Shape the mixture into 4 patties.
- Heat up a non-stick skillet and add the patties. Cook each side at medium heat for 5-5 minutes or until golden-brown.
- Assemble your burgers however you like. I used mayo and mustard on the bottom, then added the patty, cheese, thinly sliced tomato and mixed greens, and ketchup on the top bun. Serve immediately. Enjoy!
Notes
You can use oil for frying the burgers for a juicier finish, but I just prefer to keep these oil-free.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan