Vegan Chick Burgers
These chick burgers are my favorite! The recipes makes 9 to 12 burgers, and they are great to take as a lunch on the go. I put all my favorite toppings on them including ketchup, mustard, pickles, onions and arugula.
Equipment
- 1 Food processor a blender will also work
- 1 silpat
- 1 cookie sheet
- 1 saucepan
- 1 mixing bowl
Ingredients
- 6 med potatoes
- 1 cup brown rice
- 1 15oz Chickpeas - canned
- 1 cup Old Fashioned Oats
- 2 Tbsp nutritional yeast
- 2 tsp poultry seasonng
- 1 med diced onion
Notes
Preheat your oven to 400 degrees. Cook 1 cup of brown rice according to the directions. This usually takes between 40-45 minutes. While the rice is cooking, Cut up the potatoes into chunks and place in a pan of hot water. I like to leave the skin on for extra nutrients. Red, yellow or new potatoes have softer skin, but I have also made these with regular white potatoes. Cook for 15-20 minutes or until a fork slides out easily. Drain and mash with a potato masher, but do not puree. Rinse the chickpeas and add them to your food processor. Then add 1 cup of oats, cooked rice, 2 tsps. of poultry seasoning and 1 diced onion. Mix until combined.
Then add to the mashed potatoes and mix well. I like using my hands to make the patties. I wet my hands before making each patty. Scoop up a handful of mixture and press into a round thin shape. Put the patties on a silpat on a cookie sheet. I get 9-12 patties depending on how big you make them. Put them in your preheated oven and cook for 20 minutes and then turn them over and cook for another 20 minutes. I like them golden brown. Keep leftovers in the fridge or you may freeze them. For leftovers, I like to warm them up in an airfryer for 4-5 minutes to make them crispy. They are also good cold for lunch on the go.