We're back with another meat-free option and this time we've invited chickpeas and mushrooms to the party. The fresh tzatziki sauce and the crunch of red onion and cucumber make this the perfect summer sandwich. You can use store bought tzatziki if you're feeling lazy, we won't judge. Could you make this same burger with a regular beef patty? Sure. We all love a classic hamburger but this is a great alternative to add to the mix.
- 1 can (15 oz) chickpeas, drained
- 1 cup mushrooms, quartered
- ¼ cup red onion, diced
- ¼ cup cilantro, fresh
- ¼ cup parsley, fresh
- 3 garlic cloves
- 3 tbsp oat flour
- 1 tsp cumin powder
- pinch of salt
- 2 tbsp olive oil
- radish sprouts, or greens of your choice
- tomato, sliced
- red onion, sliced
- cucumber, sliced
- brioche buns
- 5 oz plain Greek yogurt (1 single serving cup)
- ¼ cup cucumber, diced
- 1 tbsp mint, chopped
- 1 tbsp dill, chopped
- 2 tsp olive oil
- lemon juice to taste
- pinch of salt
- Combine chickpeas, mushrooms, red onion, cilantro, parsley, garlic cloves, oat flour, cumin powder and salt in a food processor. Pulse ingredients until you have a coarse mixture.
- Divide the mixture into four portions and form into patties.
- Place on a plate and let chill in the refrigerator for about 30 minutes.
- While waiting for the patties to chill, combine all tzatziki ingredients in a bowl and set aside.
- Preheat your Stargazer 10.5-inch cast iron skillet on low for 5 minutes before turning the heat up to medium-high. Add 2 tbsp oil.
- Place patties in skillet and cook for 5-7 minutes each side.
- While your patties are cooking, warm your brioche buns in the oven at 200°F for a few minutes.
- Remove patties from skillet and buns from oven.
- Prepare your burger with all the fixin's, starting with a layer of tzatziki sauce. Enjoy!
Prep Time: 45
Cook Time: 15 min