Step 1
Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme and tamari. Cook until until tender and fragrant, about 5-8 minutes.

Step 2
Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you’ll be using it again.

Step 3
Add the chickpeas, chickpea flour and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary.

Step 4
Place chickpea-mushroom batter in a large bowl in the freezer for 10-15 minutes to set.

Step 5
While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside.

Step 6
Once chickpea “dough” has chilled form into 4-6 uniform patties.

Step 7
Heat a few tablespoons of grapeseed oil over medium-high heat. Once oil is hot place patties in pan and fry until golden brown on each side. About 5-8 minutes per-side.

Step 8
Serve with regular hamburger buns or lettuce wraps. Enjoy!

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.