Makes 6-8 patties.
- 2 teaspoons avocado oil, divided
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup red pepper, diced
- 1 1/2 cups cooked chickpeas (one 15-ounce can), drained and rinsed
- 1 cup steamed sweet potato, diced
- 1/4 cup gluten-free oats
- 1 tbsp dijon mustard
- 1 tbsp vegan Worcestershire
- 1 tbsp coconut aminos or tamari
- juice from half a lemon
- 1/2 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon dried onion flakes
- 1/2 cup almond flour
- Salt and pepper to taste
- Serve with gluten free buns and condiments, or crumble over a salad
Heat 1 teaspoon of the avocado oil in a large pan over medium heat. Sauté the onion, garlic, celery and red pepper until softened, about 5 minutes.
Transfer the cooked veggies to a food processor. Add the remaining ingredients and pulse about 10 times until combined, but still chunky. Don't over-process, or you'll end up with hummus :)
Divide the "dough" into six sections. Using clean hands, roll each section into a ball, then flatten into patties.
Place the patties on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. In the meantime, preheat oven to 375 degrees F.
OPTIONAL STEP BEFORE BAKING: For a little extra crust on the outside, before baking heat a large non-stick skillet over medium to medium-high heat and add the remaining teaspoon of avocado oil. Swirl to coat pan, then add the patties. Carefully flip once golden brown – about 3-4 minutes - and then cook on the other side until golden brown as well - 3-4 more minutes. Return to baking sheet to continue baking. Flip gently — they're not as sturdy as ground beef.
If you're not going to pan fry them first, just skip ahead to the next step.
Transfer the patties onto a baking sheet lined with parchment paper. Then, pop them into the oven. Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking.
Eat plain or with your favorite gluten-free bun. Or, crumble the burger over a salad.