Ingredients
- 1 tsp oil
- 2 shallots or 1/2 red onion, finely diced
- 4 cloves garlic, minced
- 1 15oz can (1 1/2 cups cooked) chickpeas, drained and rinsed
- 1/2 tsp salt
- 1/4-1 tsp red pepper flakes, to taste
- 1 cup cooked brown rice
- 1 1/2 tbsp tomato paste
- 1 tbsp dried (combination of basil, rosemary, oregano, and thyme)
- 1 tbsp Ener-G Egg Replacer or Potato Flour/Starch
- 1/4 cup hot water
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Directions
- Heat a large skillet over medium heat. Once hot, add the oil and onion. Cook for 2-3 minutes until soft, then add the garlic and let it cook for 30-60 seconds.
- Add the chickpeas, 1/2 teaspoon of salt, and red pepper flakes - sauté for about 5 minutes until the chickpeas are dry and starting to fall apart.
- Add the brown rice and tomato paste and cook for about 2 minutes, stirring. Turn off heat and let the mixture cool.
- Transfer the mixture to a large bowl and add the fresh herbs. Mash the mixture by hand or using a pastry cutter or potato masher. Once the mixture can hold together, but still has some texture, you can stop.
- Whisk together very hot water and the Ener-g Egg Replacer (or potato starch/flour) until combined, thickened, and gloopy. Add the egg replacer to the burgers and mix to combine.
- Divide the mixture into 4 pieces and form it into patties. Wet your hands to prevent sticking or coat the mixture with extra flour/starch. Let the patties rest for 10 minutes, or refrigerate until ready to use.
- Cook the burgers on medium-low heat with some oil for 5-6 minutes on each side. If they start to blacken before the time is up, then lower the heat.
- Remove from grill, add your toppings & enjoy!
