This buger is a beaut!
Making burger patties may sound complicated and time consuming, but we guarantee you they are quite the opposite! Especially when they hold together like a dream. If you pre cook your yams or sweet potato the night before or in the morning, you can whip these babies up in about 20 minutes. You can pan fry them if you're hangry, bake them if you want to get those dishes out of the way or grill them on the bbq if mother nature is having a good day.
2 CUPS ROASTED PURPLE SWEET POTATO (OR ANY SWEET POTATO/YAM)
3/4 CUP CHICKPEAS, DRAINED, RINSED & PATTED DRY
3/4-1 CUP OAT FLOUR
1 TBSP COCONUT OIL
1 CUP CHOPPED ONION
2 CUPS CHOPPED MUSHROOM
2 TBSP FRESH PARSLEY, ROUGHLY CHOPPED
2 CLOVES GARLIC, CHOPPED ROUGHLY
1/2 TSP SALT
1 TBSP TAMARI
1 TBSP PSYLLIUM HUSK (OR GROUND FLAX + 3TBSP WATER)
1/4 TSP ONION POWDER
1/4 TSP GARLIC POWDER
1/2 TSP POULTRY SEASONING
1 TSP BLACK PEPPER, GROUND
1. In a small bowl mix together your flax and water then setting aside to thicken. If you're using psyllium husk just add the to the mixture in the food processor in step 5.
3. Heat your oil in a large frying fan on medium heat. Add your onion and fry for 5-7 minutes.
4. Add the mushrooms and continue to fry for an additional 5-7 minutes.
5. Transfer the sautéed onions and mushrooms into a food proccessor along with the remaining ingredients as listed above. Pulse until beans are crushed up into a chunky texture. Over processing will result in a hummus-like paste so mix with a spatula part way through to avoid this!
Cook your burgs whichever way you're feeling, garnish with your favourite toppings and try to only eat one!