Ok, seriously in love with these burgers.
They might even rival my beloved beet burgers as my new favorite.
I posted the original recipe [milking almonds] right before this post but I did make a few changes.
What I love most about these burgers are the herbs and the creamy avocado dressing. Seriously perfect.
1 can chickpeas drained
1 c edemame (shelled)
1 c fresh parsley
Handful of fresh basil leaves
1/4 c raw walnuts
1 t salt
2 T nutritional yeast
Zest of one lime (save juice for the dressing)
3 green onions thinly sliced
2 T flour (any kind)
2 t minced garlic
1 T olive oil
1 t mustard
1 T apple cider vinegar
Combine chickpeas, edemame, parsley, basil and walnuts in a food processor.
Process until well combined but still fairly chunky.
Scoop into a mixing bowl and add the remaining ingredients.
Refrigerate for at least 30 minutes or up to 2 days, until you’re ready to cook.
Heat a skillet over medium heat and add enough oil to coat the pan.
Form your mix into patties; I had enough for 7 burgers.
Fry on each side for 5 minutes, until browned.
They hold up well to cooking but still use care when flipping.
Serve with fresh greens and avocado dressing, recipe follows.
Handful of fresh cilantro, rough chopped
1 ripe avocado
Lime juice reserved from burgers
Fresh black pepper to taste
1/4 t salt
1/4 c vegenaise or non-dairy yogurt
Combine all ingredients in a small bowl while the burgers are cooking.
I wouldn’t recommend making this too far ahead of time because the avocado will brown slightly.
I served these burgers on toasted French bread, with the dressing spread on both sides (I love the creaminess it adds!), some clover sprouts and extra fresh cilantro.