The Balanced Raw Burger

Name: The Balanced Raw Burger
Ingredients: 2 tablespoons (18 g) ground flax meal; 6 tablespoons (90 ml) warm water; 2 teaspoons (10 ml) coconut oil, melted, plus extra for brushing; 1/2 cup (80 g) minced red onion; 1 Serrano pepper, stem and seeds removed, and minced; 2 cloves garlic, chopped; 2 cups (328 g) cooked chickpeas; 1 tablespoon (12 g) nutritional yeast; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground coriander; 1 teaspoon sea salt; 1 teaspoon ground cumin; 1/2 cup (30 g) fresh parsley, chopped; 2 tablespoons (12 g) fresh mint leaves, chopped; 2 tablespoons (2 g) fresh cilantro leaves, chopped; 1/4 cup (23 g) chickpea flour; 1 cup (196 g) cooked quinoa; Small Bowl; Medium Skillet; Food Processor; Large Bowl; Baking Sheet; Grill

23 ingredients

12 steps

Ingredients

2 tablespoons (18 g) ground flax meal
6 tablespoons (90 ml) warm water
2 teaspoons (10 ml) coconut oil, melted, plus extra for brushing
1/2 cup (80 g) minced red onion
1 Serrano pepper, stem and seeds removed, and minced
2 cloves garlic, chopped
2 cups (328 g) cooked chickpeas
1 tablespoon (12 g) nutritional yeast
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup (30 g) fresh parsley, chopped
2 tablespoons (12 g) fresh mint leaves, chopped
2 tablespoons (2 g) fresh cilantro leaves, chopped
1/4 cup (23 g) chickpea flour
1 cup (196 g) cooked quinoa
Small Bowl
Medium Skillet
Food Processor
Large Bowl
Baking Sheet
Grill

Directions

1

1 In a small bowl, combine flax meal and water, stir until combined, and set aside.
2

2 Heat coconut oil in a medium skillet over medium-high heat, and add onion, pepper, and garlic, and heat for 1 minute.
3

Set aside.
4

3 Combine chickpeas, nutritional yeast, cayenne pepper, coriander, sea salt, and cumin in a food processor fitted with an S blade, and pulse until combined, about 1 minute.
5

4 Add parsley, mint, cilantro, and flax meal mix, and pulse until well incorporated, about 30 seconds.
6

Transfer to a large bowl and stir in onion mix and chickpea flour.
7

Add quinoa, a little at a time, until mixed well and the dough begins to bind.
8

5 Form into 8 patties on a baking sheet.
9

Brush both sides of patties with melted coconut oil.
10

6 Heat a grill over medium-high heat.
11

Grill patties for 3 to 4 minutes on each side, or until lightly golden.
12

Serve wrapped in butter leaf lettuce with desired toppings.