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Topped with decadent dairy-free mayonnaise, these hearty broccoli burgers make a delicious meatless meal.
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Ingredients
For 4 Serving(s)
broccoli-chickpea-burgers-with-spicy-cashew-mayo
- 1 large head of broccoli
- olive oil
- 1/2 c cashews
- 3 T hot sauce
- 2 1/2 T hot water
- 15 oz chickpeas
- 2 T flaxseed meal
- 2 T vegetarian Worcestershire sauce
- 1 T Dijon mustard
- 2 clv garlic
- 1/2 t salt
- black pepper
- 1/3 c breadcrumbs
- 4 burger buns
Broccoli Chickpea Burgers with Spicy Cashew Mayo Directions
- Preheat oven to 400˚F. Line a baking sheet with parchment or a Silpat.
- Arrange the broccoli florets on the prepared baking sheet and drizzle with olive oil. Cook for 15 minutes, then remove from oven and set side to cool.
- Make the cashew mayo by combining the cashews with 2 tablespoons of the hot sauce and the hot water in the bowl of a food processor. Process for a few minutes, scraping down the sides, until smooth and creamy. Transfer to a bowl and set aside.
- Place the broccoli, chickpeas, flaxseed meal, Worcestershire sauce, the remaining tablespoon of hot sauce, mustard, garlic, salt, and pepper in the bowl of a food processor. Pulse several times until well-combined. Use a wooden spoon to fold in the breadcrumbs.
- Shape the broccoli-chickpea mixture into 4 tightly-packed patties. Lightly coat a large skillet with olive oil over medium heat. Cook the patties about 6 minutes per side, until lightly golden-brown and cooked through.
- Serve on the toasted buns, topped with cashew mayo.