Ingredients
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For the burgers (makes about 12):
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1 cup cooked chickpeas, drained and mashed
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1/2 cup rolled oats
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1/4 cup unsweetened flaxseed meal
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon vegetable oil
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1 small onion, finely chopped
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1 clove garlic, minced
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1 green bell pepper, finely chopped
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1/2 cup frozen corn kernels, thawed
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1/4 cup slivered almonds, roughly chopped
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1 tablespoon hoisin sauce
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1 tablespoon Sriracha hot sauce
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2 tablespoons water
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For the buns (makes 6):
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1 package store-bought gluten-free burger buns
Directions
Sub-title: A Delicious Twist on Traditional Chinese Street Food
Description: These vegan burgers are packed with protein and flavor, perfect for satisfying your cravings without compromising your dietary preferences.
Ingredients:
For the burgers (makes about 12):
* 1 cup cooked chickpeas, drained and mashed
* 1/2 cup rolled oats
* 1/4 cup unsweetened flaxseed meal
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon vegetable oil
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 green bell pepper, finely chopped
* 1/2 cup frozen corn kernels, thawed
* 1/4 cup slivered almonds, roughly chopped
* 1 tablespoon hoisin sauce
* 1 tablespoon Sriracha hot sauce
* 2 tablespoons water
For the buns (makes 6):
* 1 package store-bought gluten-free burger buns
Instructions:
1. Preheat your grill or skillet to medium heat. In a large bowl, mix together the mashed chickpeas, oats, flaxseed meal, salt, and black pepper until well combined. Stir in the vegetable oil and use your hands to gently form into patties. Place the patties on a plate and set aside.
2. In another large bowl, whisk together the hoisin sauce, Sriracha, and water until smooth. Set aside.
3. Brush both sides of the bun halves with a little bit of water and sprinkle with sesame seeds. Grill or panfry the buns for about 30 seconds per side, or until golden brown. Remove from heat and set aside.
4. Add a few drops of water to a small bowl and stir to create a slurry. This will help thicken the teriyaki mixture later. Set aside.
5. Heat the same grill or skillet over high heat. Cook the burgers for about 3 minutes per side, or until they start to char. Flip and continue cooking for another 2-3 minutes.
6. While the burgers are cooking, spread the prepared teriyaki mixture onto the cut sides of each bun half. Top each bottom half with a spoonful of the salsa, a burger patty, and a generous helping of coleslaw. Cover each burger with the top bun and serve immediately. Enjoy!
Steps
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1
Done
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Preheat your grill or skillet to medium heat. In a large bowl, mix together the mashed chickpeas, oats, flaxseed meal, salt, and black pepper until well combined. Stir in the vegetable oil and use your hands to gently form into patties. Place the patties on a plate and set aside. |
|
2
Done
|
In another large bowl, whisk together the hoisin sauce, Sriracha, and water until smooth. Set aside. |
|
3
Done
|
Brush both sides of the bun halves with a little bit of water and sprinkle with sesame seeds. Grill or panfry the buns for about 30 seconds per side, or until golden brown. Remove from heat and set aside. |
|
4
Done
|
Add a few drops of water to a small bowl and stir to create a slurry. This will help thicken the teriyaki mixture later. Set aside. |
|
5
Done
|
Heat the same grill or skillet over high heat. Cook the burgers for about 3 minutes per side, or until they start to char. Flip and continue cooking for another 2-3 minutes. |
|
6
Done
|
While the burgers are cooking, spread the prepared teriyaki mixture onto the cut sides of each bun half. Top each bottom half with a spoonful of the salsa, a burger patty, and a generous helping of coleslaw. Cover each burger with the top bun and serve immediately. Enjoy! |
