🌱 This vegan burger combines chickpeas, nuts, and vegetables 🥕🥒 to create a flavorful, firm-textured patty 🍔. Herbs like oregano 🌿, thyme 🌿, and tamari 🍶 add aromatic depth, while the yogurt sauce 🥣 and fresh veggies 🥬🍅🧅 make for a balanced, satisfying bite 😋.
15 mins
10 mins
25 mins
In a food processor, grind the macadamia nuts, cashews, and peanuts. Add the carrots and blend into a paste. Add the cooked chickpeas and blend again. Transfer this mixture to a large bowl.
Grate the zucchini and, using a muslin cloth, squeeze out as much water as possible. Add it to the bowl along with grated garlic. Then add tomato paste, oregano, thyme, tamari, nutritional yeast, cumin, and salt. Mix well until fully combined.
With damp hands, shape the mixture into burger patties. Cook on a greased skillet or griddle with a splash of olive oil until golden brown on both sides.
Toast the gluten-free burger buns. Spread yogurt sauce on the bottom bun, then layer with a lettuce leaf and a tomato slice. Place the burger patty on top, followed by avocado slices and red onion rings. Drizzle with a bit more yogurt sauce and close the burger with the top bun.
In a food processor, grind the macadamia nuts, cashews, and peanuts. Add the carrots and blend into a paste. Add the cooked chickpeas and blend again. Transfer this mixture to a large bowl.
Grate the zucchini and, using a muslin cloth, squeeze out as much water as possible. Add it to the bowl along with grated garlic. Then add tomato paste, oregano, thyme, tamari, nutritional yeast, cumin, and salt. Mix well until fully combined.
With damp hands, shape the mixture into burger patties. Cook on a greased skillet or griddle with a splash of olive oil until golden brown on both sides.
Toast the gluten-free burger buns. Spread yogurt sauce on the bottom bun, then layer with a lettuce leaf and a tomato slice. Place the burger patty on top, followed by avocado slices and red onion rings. Drizzle with a bit more yogurt sauce and close the burger with the top bun.
1 hr
1 hr
1 hr
