Looking for a healthy alternative to hamburgers? Look no further.
INGREDIENTS: For the Burgers
1/2 cup almonds
1 small red onion
2 cloves of garlic
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 medium carrot, roughly chopped
1 15-ounce can chickpeas, drained and rinsed
1 lemon, juiced
2 tablespoons tahini
1 tablespoon smoked paprika
1/4 teaspoon cumin seeds
1 tablespoon chia seeds, plus 3 tablespoons water, set for 10 minutes
2 tablespoons kalamata olives, pitted and chopped
Salt and pepper, to taste
For the Burger Sauce:
4 Tablespoons Tahini
1 Teaspoon Liquid Aminos
1/2 Teaspoon Turmeric
2 Teaspoons Smoked Paprika
1 Clove Garlic
A Pinch Cayenne Pepper
PREPARATION: For the Burgers
Pre-heat your oven to 320ºF and line a line a baking sheet with parchment paper or a silicone baking mat. In a food processor, blend the almonds until they’re like coarse tiny breadcrumbs. Remove from food processor and set aside. Add the onion, garlic, fresh thyme, and carrot into the food processor and pulse until chopped into small pieces. Add your drained chickpeas, lemon juice, paprika, and cumin and process everything until mixed, but still retaining texture.
Add to the bowl with the ground almonds and the chia seed gel, olives, salt, and pepper, stirring everything together until evenly mixed. Taste and adjust any seasoning. Shape into 8 patties, packing firmly, and place on the baking tray. Bake for 15-20 minutes, then carefully flip and bake for another 20-25 minutes, until golden and slightly crispy. Remove from oven and let cool slightly before removing. While the burgers cooling, make the sauce.
For the Burger Sauce:
Blend all the ingredients together in a small food processor until creamy and delicious. Alternatively you could whisk by hand, making sure to finely mince the garlic first.
