You don't want to miss out on these burgers — seriously. Almonds and chickpeas provide a unique flavor and texture, kalamata olives add a Mediterranean vibe, plus it's loaded with plenty of fresh herbs and dry spices. Fresh rosemary and thyme, smoky paprika, cumin, plus a smoky tahini sauce ... yum! Top this awesome burger off with sauerkraut and smashed avocado.
Almond, Carrot, and Chickpea Burgers [Vegan, Gluten-Free]
- 1/2 cup almonds
- 1 small red onion
- 2 cloves of garlic
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 medium carrot, roughly chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tablespoons tahini
- 1 tablespoon smoked paprika
- 1/4 teaspoon cumin seeds
- 1 tablespoon chia seeds, plus 3 tablespoons water, set for 10 minutes
- 2 tablespoons kalamata olives, pitted and chopped
- Salt and pepper, to taste
- 4 tablespoons tahini
- 1 teaspoon liquid aminos
- 1/2 teaspoon turmeric
- 2 teaspoons smoked paprika
- 1 clove garlic
- A pinch cayenne pepper
- Pre-heat your oven to 320ºF and line a line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, blend the almonds until they’re like coarse tiny breadcrumbs. Remove from food processor and set aside.
- Add the onion, garlic, fresh thyme, and carrot into the food processor and pulse until chopped into small pieces.
- Add your drained chickpeas, lemon juice, paprika, and cumin and process everything until mixed, but still retaining texture.
- Add to the bowl with the ground almonds and the chia seed gel, olives, salt, and pepper, stirring everything together until evenly mixed. Taste and adjust any seasoning.
- Shape into 8 patties, packing firmly, and place on the baking tray.
- Bake for 15-20 minutes, then carefully flip and bake for another 20-25 minutes, until golden and slightly crispy. Remove from oven and let cool slightly before removing.
- While the burgers cooling, make the sauce.
- Blend all the ingredients together in a small food processor until creamy and delicious. Alternatively you could whisk by hand, making sure to finely mince the garlic first.