Better Burgers

Nery is having so much fun in her kitchen these days ... creating all sorts of wonderful dishes from the Vegan Kickstart. This one even passed muster with her carnivorous spouse!

CHICKPEA SENSATION PATTIES

1 1/2 cups chopped onion
1 cup chopped celery
Salt and pepper to taste
2 cups cooked chickpeas (drained)
2 medium-large garlic cloves, quartered
2 tablespoons vegan Worcestershire sauce (see note for gluten-free option)
2 tablespoons Braggs Aminos
3/4 teaspoon dried thyme
1 tablespoon capers
1/8 teaspoon sea salt
2 cups cooked short-grain brown rice, divided
3/4 cup + 2 tablespoons rolled oats

 
In a nonstick pan on medium heat, water saute onion, celery, salt, and black pepper for 7 to 10 minutes, stirring occasionally, until onion and celery start to soften. Meanwhile, in a food processor, puree chickpeas with garlic, Worcestershire sauce, aminos, thyme, capers, and salt. Add sauteed veggies and puree to incorporate. Add 1 cup brown rice and puree to combine, then add remaining rice and pulse to incorporate but retain some texture. Transfer mixture to a large bowl and stir in oats. Cover and refrigerate for at least 30 minutes to firm up. Remove from refrigerator and form into patties with your hands. Fry for 6-9 minutes each side, until golden.