Mediterranean Chickpea Burger

There are a few techniques that will help make this the ultimate veggie burger. – Chilling the burgers overnight is not absolutely necessary, but it produces the best results. It allows the mixture to thicken making it more likely to hold together in the oven, the flavors develop, and the mixture becomes easier to handle when forming into patties. On the other hand, please let the burgers cool before serving. It helps to firm up the burgers and prevents them from becoming mushy. And who wants a mushy burger?

Mediterranean Chickpea Burger

INGREDIENTS

·         1 cup sun dried tomatoes

·         1 – 15 oz . can chickpeas

·         1/2 onion (, chopped)

·         3 cloves garlic

·         1/4 cup chopped parsley

·         1 tablespoon Italian seasoning

·         1/2 teaspoon smoky paprika

·         1 1/2 teaspoon salt

·         1/2 teaspoon pepper

·         Zest of one lemon and juice from 1/2 of the lemon

·         1/2 cup gluten-free quick oats

·         1/3 cup hummus

·         1/4 cup flax seed meal plus 1/4 cup water

·         1 tablespoon Dijon mustard

·         1 teaspoon honey

Lemon Caper sauce:

·         2 tablespoons tahini

·         2 tablespoons plain hummus

·         1 tablespoon capers (, chopped)

·         1 teaspoon lemon zest

·         2 tablespoons lemon juice

·         Water to thin

INSTRUCTIONS

1.  Add the sun dried tomatoes into a large food processor fitted with an S blade and pulse until coarsely chopped. Add in the chickpeas, onions, and garlic, and pulse until the mixture is resembles course crumbs. Add to a bowl and add in the remaining ingredients. Stir to combine. Cover and place in the fridge overnight to chill.

2.  Preheat the oven to 425 degrees. Grease a baking sheet with non stick spray. Set aside.

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