One bite of these warm, bright burgers may be all it takes for meat lovers to unleash their inner herbivores. A food processor makes short work of blending chickpeas, brown rice, and veggies kicked up with a splash of hot sauce. Intensify the bold flavor with a simple five-ingredient, finger-lickin’-good sauce. Serve with your favorite toppings on our Millet & Chia buns—perfection.
- 1 (15-ounce) can chickpeas drained and rinsed
- 3/4 c. cooked brown rice
- 1 small carrot
- 1 rib celery finely diced
- 1/3 c. chickpea flour (or substitute ground gluten-free oats)
- 2 tbsp. ground flax
- 2 tbsp. hot sauce
- Salt and pepper to taste
For the Sauce
- 1/3 c. hot sauce
- 2 tbsp. water
- 1/2 tbsp. apple cider vinegar
- 1/2 tsp. corn starch (or arrowroot powder)
- 1/2 tbsp. vegan buttery spread
- 4 Little Northern Bakehouse Millet & Chia Hamburger Buns
- 4 thick tomato slices
- 1 avocado thinly sliced
- Shredded lettuce leaves
- Vegan mayonnaise to taste
Preheat oven to 350 degrees Fahrenheit.
To make patties, place chickpeas, rice, carrots, and celery in food processor.
Pulse until roughly chopped and add remaining ingredients then pulse again until just combined.
Adjust seasoning to taste then form into four patties.
Transfer to a parchment covered baking sheet and bake for 15 minutes. Flip patties and cook for an additional seven minutes, until firm and lightly browned.
To make sauce, dissolve starch in water in a small saucepan and add remaining ingredients.
Bring to a boil, stirring constantly until thickened.
Brush sauce onto patties.
To assemble, place patties on toasted buns, top with vegetables and vegan mayonnaise to taste.