Eosinophilic Esophagitis Friendly Vegan Smoky Chickpea Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup old-fashioned rolled oats
- 3 tbsp tomato paste
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste
- ¼ red onion, thinly sliced (optional)
- sliced pickles, to taste (optional)
Instructions
- 1
Spread the drained chickpeas on a parchment-lined baking sheet and pat thoroughly dry with paper towels — the drier they are, the better the patties will hold together and crust.
- 2
Transfer the dried chickpeas to a large mixing bowl. Add the rolled oats, tomato paste, soy sauce, smoked paprika, cumin, chipotle chili powder, garlic powder, onion powder, salt, and black pepper. Using a fork or potato masher, mash everything together until the mixture is mostly smooth with some visible chickpea chunks remaining — it should hold its shape when pressed into a ball.
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