Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonswater1tablespoonflaxseed meal1mediumred onion3tablespoonsextra-virgin olive oil, divided1tablespoonyellow mustard seeds3clovesgarlic, finely chopped1(1 inch) piecefresh ginger, finely chopped1small fresh green chile pepper (such as serrano), seeded and finely chopped2teaspoonsgaram masala1teaspoonground turmeric¾teaspoonsalt½cupold-fashioned rolled oatsorquick-cooking oats1(15-ounce) canno-salt-added chickpeas, drained and patted dry½cuppacked fresh cilantro leaves and tender stems, plus more for garnish¼cupmatchstick carrots¼cupraw cashews¼cupvegan mayonnaise (optional)4whole-wheat burger buns, split12leavesbutter lettuce8slicestomato
Cook Mode(Keep screen awake)
Ingredients
3tablespoonswater
1tablespoonflaxseed meal
1mediumred onion
3tablespoonsextra-virgin olive oil, divided
1tablespoonyellow mustard seeds
3clovesgarlic, finely chopped
1(1 inch) piecefresh ginger, finely chopped
1small fresh green chile pepper (such as serrano), seeded and finely chopped
2teaspoonsgaram masala
1teaspoonground turmeric
¾teaspoonsalt
½cupold-fashioned rolled oatsorquick-cooking oats
1(15-ounce) canno-salt-added chickpeas, drained and patted dry
½cuppacked fresh cilantro leaves and tender stems, plus more for garnish
¼cupmatchstick carrots
¼cupraw cashews
¼cupvegan mayonnaise (optional)
4whole-wheat burger buns, split
12leavesbutter lettuce
8slicestomato
DirectionsStir water and flaxseed meal together in a small bowl until well combined; let stand until thickened, about 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyMeanwhile, peel onion and cut in half lengthwise. Chop half of the onion (you’ll have about 1/2 cup chopped). Slice the remaining half into half-moon slices (you’ll have about 1/2 cup sliced). Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mustard seeds; cook, stirring occasionally, until fragrant and beginning to pop, 1 to 2 minutes. Add the chopped onion, garlic, ginger and chile; cook, stirring often, until starting to soften, about 3 minutes. Stir in garam masala, turmeric and salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyPulse oats in a food processor until ground into a rough meal, about 10 pulses. Add chickpeas, cilantro, carrots, cashews and the mustard seed-onion mixture. Pulse until well combined and beginning to pull away from the sides of the bowl, about 10 pulses, stopping to scrape down sides as needed. Add the flaxseed mixture; pulse until combined, 2 to 4 pulses. Transfer to a large bowl. Divide into 4 portions (about 1/2 cup each); shape each portion into a 4-inch patty (about 1/2 inch thick).Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyWipe the skillet clean. Add the remaining 2 tablespoons oil; heat over medium heat. Add the patties; cook until golden and crisp on both sides, about 4 minutes per side.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyIf desired, spread vegan mayonnaise evenly over split bun halves. Place 3 lettuce leaves and 2 tomato slices on each bottom bun and place 1 patty on top. Top with the sliced onion. Garnish with additional cilantro, if desired. Replace top buns and serve.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyOriginally appeared: EatingWell.com, May 2023
Directions
Stir water and flaxseed meal together in a small bowl until well combined; let stand until thickened, about 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyMeanwhile, peel onion and cut in half lengthwise. Chop half of the onion (you’ll have about 1/2 cup chopped). Slice the remaining half into half-moon slices (you’ll have about 1/2 cup sliced). Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mustard seeds; cook, stirring occasionally, until fragrant and beginning to pop, 1 to 2 minutes. Add the chopped onion, garlic, ginger and chile; cook, stirring often, until starting to soften, about 3 minutes. Stir in garam masala, turmeric and salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyPulse oats in a food processor until ground into a rough meal, about 10 pulses. Add chickpeas, cilantro, carrots, cashews and the mustard seed-onion mixture. Pulse until well combined and beginning to pull away from the sides of the bowl, about 10 pulses, stopping to scrape down sides as needed. Add the flaxseed mixture; pulse until combined, 2 to 4 pulses. Transfer to a large bowl. Divide into 4 portions (about 1/2 cup each); shape each portion into a 4-inch patty (about 1/2 inch thick).Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyWipe the skillet clean. Add the remaining 2 tablespoons oil; heat over medium heat. Add the patties; cook until golden and crisp on both sides, about 4 minutes per side.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyIf desired, spread vegan mayonnaise evenly over split bun halves. Place 3 lettuce leaves and 2 tomato slices on each bottom bun and place 1 patty on top. Top with the sliced onion. Garnish with additional cilantro, if desired. Replace top buns and serve.Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Stir water and flaxseed meal together in a small bowl until well combined; let stand until thickened, about 5 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Meanwhile, peel onion and cut in half lengthwise. Chop half of the onion (you’ll have about 1/2 cup chopped). Slice the remaining half into half-moon slices (you’ll have about 1/2 cup sliced). Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mustard seeds; cook, stirring occasionally, until fragrant and beginning to pop, 1 to 2 minutes. Add the chopped onion, garlic, ginger and chile; cook, stirring often, until starting to soften, about 3 minutes. Stir in garam masala, turmeric and salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.
Pulse oats in a food processor until ground into a rough meal, about 10 pulses. Add chickpeas, cilantro, carrots, cashews and the mustard seed-onion mixture. Pulse until well combined and beginning to pull away from the sides of the bowl, about 10 pulses, stopping to scrape down sides as needed. Add the flaxseed mixture; pulse until combined, 2 to 4 pulses. Transfer to a large bowl. Divide into 4 portions (about 1/2 cup each); shape each portion into a 4-inch patty (about 1/2 inch thick).
Wipe the skillet clean. Add the remaining 2 tablespoons oil; heat over medium heat. Add the patties; cook until golden and crisp on both sides, about 4 minutes per side.
If desired, spread vegan mayonnaise evenly over split bun halves. Place 3 lettuce leaves and 2 tomato slices on each bottom bun and place 1 patty on top. Top with the sliced onion. Garnish with additional cilantro, if desired. Replace top buns and serve.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)433Calories18gFat55gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
