Turmeric Chickpea Burgers
If you've been following us for a few months now, you would know that we are pretty excited about the substantial health benefits of turmeric. Lately, we've been paying a lot of attention to Dr. Michael Greger, the author of our new favorite book, "How Not To Die." Dr. G explains complex evidence-based science on the impacts of a vegan diet on modern disease in America, but also simplifies things by giving us a checklist– The Daily Dozen– of what to eat every day. Long story short, turmeric makes the daily list and so do 3 servings of beans, for their amazing nutrient density and fiber content. And what better way to fill that gap than with burgers?
Veggie burgers come in all shapes and sizes, and at this point even make it on top burger lists in NYC. We happen to be in agreement with those lists and think this burger full of chickpeas, covered in maple dijon sauce will make anyone happy.
1 cans chickpeas
4 cloves garlic, minced
1 cup rolled oats (more as needed for texture)
1/2 yellow onion
2 tsp olive oil
1 tsp smoked paprika
1/2 tbsp turmeric
salt and pepper, to taste
optional: 1/2 tsp dried or fresh parsley
Maple Dijon Tahini Sauce
4 tbsp tahini
2 tsp maple syrup
3 tbsp dijon mustard
2 tbsp nutritional yeast
+ warm water to desired texture
whole wheat English muffins or buns
red onion, sliced
1. Blend chickpeas, garlic, rolled oats, onion, olive oil, and spices together in a food processor until combined into a pretty yellow dough.
2. Heat frying pan on medium-low with olive oil. Form dough into patties (about 1/2 cup) and fry each patty until crispy, about 5 minutes each side.
3. While frying, make Maple Dijon Tahini sauce by adding all ingredients to a bowl and mixing until smooth.
4. Toast buns and stack with lettuce, chickpea burger, red onion, and Maple Dijon Tahini sauce.