Bunless Baja Veggie ‘Chicken’ Burger
I came up with this recipe while making my veggie Chicken sausage. The texture is such that they are better without the bun, which is great in my opinion. Who needs all those carbs anyway?! The recipe makes 6 burgers, you can wrap them in foil and freeze them for later, then pop them in the microwave and heat for a minute or so. Cooking the burgers ahead of time makes this recipe quick and easy. You MUST top this with my Chipotle Lime Ranch Dressing. Amaaaazeballs. This is one of my new favorite recipes!
Ingredients:
2 cups garbanzos beans, made into a smooth paste (I do this with an food processor or an immersion blender)
1 tablespoon tomato paste
½ cup potato flour (I used Bob’s Red Mill)
3 tablespoons vegetarian chicken broth powder (you can usually find this in the bulk food section of stores like whole foods or other natural food stores)
2 tablespoons water
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon onion powder
2 teaspoons basil
1 teaspoon oregano
1/2 avocado
1 sliced tomato
sprouts or micro greens
Directions:
Preheat oven to 350 degrees fahrenheit
1. In a large bowl mix, garbanzo bean paste, tomato paste and potato flour.
2. In another bowl add the remaining ingredients and mix well; add this mixture to the garbanzo bean mixture and stir well, make sure all ingredients are evenly distributed.
3. Take a handful of the mixture and shape into a patty, about 1 inch thick and 5 inches in diameter; repeat for the remainder of the mixture. Should make about 6 or so patties, depending on how big you want them.
4. Place patties on a well oiled baking sheet and bake for about 25 minutes, flipping the patties about half way through.
5. Remove from oven, top with avocado, tomato, sprouts or micro greens, and chipotle lime ranch dressing and enjoy!
You can wrap the left over patties separately in foil, freeze, and reheat later. :-)
