Chickpea and Roasted Vegetable Burgers
This veggie burger recipe will be a hit with the family this summer.
Ingredients
- 6 portobello mushrooms
- 2 carrots, thinly sliced into rounds on a mandoline
- 1 large red onion, cut into ½-inch (1 cm) rounds
- ¾ lb (340 g) sweet potatoes, peeled and cut into ¼-inch (5 mm) slices
- ¼ cup (60 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 cup (200 g) cooked beets, cut into pieces
- 1 small red onion, cut into pieces
- 2 tbsp (30 ml) hoisin sauce
- 1 tbsp Montreal steak spice
- 1 tsp (5 ml) harissa, or more to taste
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 cup (100 g) large flake oats
- ½ cup (60 g) chickpea flour
- 2 tbsp (30 ml) olive oil
- 6 hamburger buns
- Mayonnaise or vegenaise, to taste
- 2 cooked beets, cut into thin rounds
- 6 curly lettuce leaves
Instructions
- With one rack in the middle position and a second rack in the lowest position, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper
- Remove the stems from the mushrooms. With a spoon, remove the black part underneath the cap of the mushroom (the lamellae or gills) and reserve them for a vegetable broth or compost them.
- Spread the vegetables out on the baking sheets. Toss with the oil. Season with salt and pepper. Roast for 30 minutes or until tender and golden. Remove the baking sheets from the oven and drizzle the lemon juice over the vegetables.
This veggie burger recipe will be a hit with the family this summer.