Ingredients
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1/2 head Cauliflowercored, divided into florets
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4 ounces Shiitake Mushroomsfresh
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1/2 cup Oniondiced
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1/2 cup Brussels sprouts
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Olive Oil
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1/2 tablespoon Kosher Salt
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2 cans Chickpeasdrained and rinsed
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2 tablespoon Potato Starch
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1/2 cup Lentilscooked
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1/2 cup Oatsgluten-free
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1/2 cup Pumpkin Seedstoasted
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1/2 cup Quinoacooked
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1 teaspoon Paprikasmoked
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1/2 teaspoon Cayenne Pepper
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1/2 teaspoon Chile Powder
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1/2 teaspoon Curry Powder
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1/2 teaspoon Garlic Powder
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1/2 teaspoon Mustard Powder
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1/2 teaspoon Sage Powder
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1/2 teaspoon Sorghum Syrup
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1/2 teaspoon Black Pepperground
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1/2 teaspoon White Pepperground
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1/2 teaspoon Cider Vinegar
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8 Burger Buns
Directions
Steps
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1
Done
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Preheat the oven to 350 degrees F. In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. In a big mixing bowl, combine all of the ingredients. Add a dash of oil and a pinch of salt. Spread out on a baking pan and roast for 1 hour, stirring every 15 minutes; cool. |
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2
Done
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Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor. |
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3
Done
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In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, chile powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture. |
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4
Done
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Make 8 patties out of the mixture. Cook until golden brown and hot throughout in oil in a skillet over medium heat. Serve with your favorite burger toppings on buns. |
