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Mushroom-Chickpea Burgers Recipe Details


Baking the patties before frying helps them hold together and prevents a mushy interior. (After baking, you can also grill these over direct heat, if desired.)


1 tablespoon extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice (1 cup)
3 cloves garlic, coarsely chopped
2 teaspoons dried thyme
1 pound cremini mushrooms or portobello mushroom caps, cut into 1/2-inch dice
4 ounces shiitake mushrooms, stems removed and discarded and caps cut into 1/2-inch dice
1/2 cup cooked no-salted-added chickpeas, lightly mashed with a fork
1 tablespoon low-sodium wheat-free tamari (may substitute low-sodium soy sauce)
3/4 cup chickpea flour, plus more as needed (may substitute all-purpose flour)
2 teaspoons ground cumin
1/4 cup nutritional yeast (may substitute grated Parmigiano-Reggiano cheese)
1 tablespoon freshly squeezed lemon juice
Kosher or sea salt
1/4 cup vegetable oil
8 hamburger buns
Condiments and accompaniments of your choice



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