These burger came out really, really well and are actually pretty simple to make. You basically just throw it all in a bowl together and mash it up. Just be sure you don’t leave these burgers in the oven too long, or they'll dry out. Enjoy!

Chicken-less Burgers [Vegan]

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Serves

6

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Ingredients

For the Burger:

  • 1/2 cup chickpeas
  • 1 cup vital wheat gluten flour
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup ground almonds
  • 1 tablespoon 'poultry' seasoning (see recipe below)
  • 1 1/2 tsp paprika
  • 1/2 tsp freshly ground pepper
  • 3/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil

For the Breading:

  • 1 cup bread crumbs
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon freshly ground black pepper

For the Poultry Seasoning:

  • 2 teaspoons ground sage
  • 1 1/2 teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • 3/4 teaspoon ground rosemary
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground celery seed
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Preparation

  1. Preheat your oven to 400° F.
  2. Place the chickpeas in food processor and pulse until all are broken up and pasty. Transfer to a mixing bowl and mix well with the remaining burger ingredients. Knead a couple of times with your hand to make sure everything is well combined, then divide into 6 equal portions. Flatten and stretch each piece into burger or schnitzel shapes.
  3. Mix up the breading ingredients in a shallow bowl, then press each burger into mix to coat each side with breadcrumbs, and place on a lightly greased baking sheet.
  4. Cook in the preheated oven for 30-35 minutes until golden brown, flipping half way trough.
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    Nutritional Information

    Total Calories: 1657 | Total Carbs: 155 g | Total Fat: 56 g | Total Protein: 138 g | Total Sodium: 2768 g | Total Sugar: 8 g (Per Serving) Calories: 276 | Carbs: 26 g | Fat: 9 g | Protein: 23 g | Sodium: 461 g | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.