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Let me start off by stating this: I hate most veggie/vegetarian burgers. There, I said it.

Now, the reason why I tackled this one is because I was a) out of a lot of ingredients and b) had a day off to create. I think these turned out pretty darn well considering it was an old mother hubbard kind of day in the kitchen.


1 can chickpeas

1 large yam roasted

1 yellow onion

Pinch tri-coloured peppercorns

1/4 tsp hawaiian salt

1/4 tsp paprika

1/4 tsp celery seed (ground)

1/4 tsp cumin

1/8 tsp curry powder

1/4 tsp garlic powder

2 sprigs fresh thyme

2 sprigs fresh parsley

1 tbsp apple cider vinegar

1 tbsp grape seed oil


Process all ingredients in food processor. Pile onto plate and refridgerate for 3-5 hours (I like to let the flavours settle in this way as well as making it easier to work with to form).

Using scoop or large spoon form into lumps and then patties.

Heat skillet on stovetop at medium-low heat. Pan fry for 2-3 minutes each side or until crispy.

Here I have served these on a bed of mesclun greens with my homemade sundried tomato oil i& apple cider vinegar infusion as a dressing as well as my Cauliflower Buffalo Wings as a tasty side/appy.


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