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Thai Veggie Burgers


Description

Adapted from Peas and Thank You


Scale

Ingredients

1/3 cup rolled oats

1 14-ounce can chickpeas, drained and rinsed

2 tsp coconut aminos

2 tsp lime juice

2 tsp sesame oil

2 tsp minced garlic

2 tsp powdered ginger

2 tbsp creamy natural peanut butter

2 tbsp chopped cilantro


Instructions

In a food processor or blender, grind oats. Add chickpeas, coconut aminos, lime juice, sesame oil, garlic, ginger, peanut butter, and cilantro until well combined yet still slightly chunky.

Coat a large skillet with cooking spray or oil and heat oven medium heat. Divide bean mixture into quarters (approximately 75 grams each) and form each portion into a patty. Fry in skillet for 5-6 minutes on each side.

Top with veggies, ketchup, mayo, mustard, barbecue sauce, pineapple rings, or whatever else you like on your burger. Serve immediately!



Nutrition

  • Calories: 251
  • Fat: 11
  • Carbohydrates: 32
  • Protein: 11
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