1 15-oz can chickpeas (rinsed, drained, and dried)
1 tablespoon avocado
1 pinch sea salt
1 cup cooked and cooled quinoa
1 cup mashed sweet potato (I baked it in the oven for an hour, then mashed it)
2/3 cup cashews
4 cloves garlic, minced
1/2 tsp sea salt
2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
So Delicious Dairy Free Cheddar Style Slices
Butter lettuce leaves
Sliced red onion
Preheat oven to 375 degrees F. Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with avocado oil and sea salt. Bake for 20 minutes. Remove chickpeas from the oven and set aside.
Add the following to a food processor: chickpeas, cashews, garlic, salt, tomato paste, and cilantro and blend into a loose dough. Then add the cooked and cooled quinoa and pulse to combine (make sure not to over-process – you don’t want a puree)
Transfer mixture to a mixing bowl and add the mashed sweet potatoes. Stir to combine (make sure you don’t add the sweet potatoes to the food processor).
Divide the mixture into roughly 2/3-cup portions and form into burger patties.
Heat a large skillet over medium heat with avocado oil. Once hot, add the burgers and cook for 4-5 minutes per side. During final minute place a lid on top of the skillet to ensure the middle gets cooked. Repeat this step until all of the patties are cooked.
Place a slice of So Delicious Cheddar Style Slices on top of each burger while still in the frying pan, turn off the heat, and cover for one minute so the cheese melts.
Serve with suggested toppings. I enjoy mine lettuce-wrapped, but you can certainly enjoy them with a good old bun (or gluten-free bun if desired).
Keep these burgers stored in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. If frozen I recommend defrosting in the fridge 24 hours prior. Heat in the oven for 10 – 15 minutes at 350F.