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Chickpea Mushroom Sprout Burgs

Source

My own Kitch

Ingredients

Change

2 1⁄2 cups chickpeas (best if soaked & cooked yo self)
6 cremini mushrooms
1 white onion
1 cup + 1/4 cup sprouts
4 happy eggs
1⁄3 cup fresh dill
1⁄2 tsp fine sea salt
1⁄4 cup nutritional yeast (optional)
1 cup bread crumbs or cooked rice or quinoa
1⁄2 cup chopped Swiss Chard

Directions ( Default | Numbered )

Put everything except 1/4 cup of reserved sprouts & the bread crumbs into your food processor and pulse until it's all mashed together nicely. Place in bowl with 1 cup of bread crumbs and stir together. Let it all mesh for about 30 min in the fridge then form into approx 12 patties.

Put a drizzle of coconut oil in the pan and fry them up (4 at a time) for about 10 min.

Smear avocado & sprouts on top and be happy that you have extra patties in the fridge for topping salads all week ;)

  1. Put everything except 1/4 cup of reserved sprouts & the bread crumbs into your food processor and pulse until it's all mashed together nicely. Place in bowl with 1 cup of bread crumbs and stir together. Let it all mesh for about 30 min in the fridge then form into approx 12 patties.
  2. Put a drizzle of coconut oil in the pan and fry them up (4 at a time) for about 10 min.
  3. Smear avocado & sprouts on top and be happy that you have extra patties in the fridge for topping salads all week ;)

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