Mushroom Chickpea Burger (Version 2)

Mushroom Chickpea Burger (Version 2)

Ingredients:

• 8 oz maitake Mushroom

• 8 oz portobello Mushrooms

• 1 14 oz can chickpeas, drained and rinsed

• ½ red onion, diced

• ¼ green bell pepper, diced

• ¼ red bell pepper, diced

• 1 tbs avocado oil plus more for frying burgers

• Pink Himalayan salt

• Black pepper

• 1 - 2 tsp Garlic powder

• 1 - 2 tsp Onion powder

• ½ tsp crushed red pepper

• ½ tsp Rosemary

• Sliced tomatoes

• Vegan pretzel bun

• Lettuce

• Sliced red onions

• Sliced pickles

Homemade Mac Sauce:

• 1 /2 cup vegan mayo

• 2 tablespoons dill or sweet pickle relish

• 1 tablespoon finely minced onion

• 2 tablespoons natural ketchup or barbecue sauce

• 2 teaspoons yellow mustard

• 1 teaspoon white vinegar

• 1 /2 teaspoon paprika

• 1 /4 teaspoon salt

• 1 /4 teaspoon garlic powder

• 1 /4 teaspoon onion powder

Directions:

Dice red onion, red bell pepper & green bell pepper. Roughly chop the portobello and maitake Mushrooms.

Add 1 tbs of avocado oil to a pan on medium heat. Add in the onions and bell peppers. Season with salt & pepper and coom for 2-3 mins until softened. Add the mushrooms and Season with salt, pepper, onion powder, garlic powder, & Rosemary. Mix thoroughly and cook until the mushrooms brown. (About 5-7 mins)

Add chickpeas to a mixing bowl and mash up with a fork. Pour in your mushroom mix, 2 tbs of Chickpea flour, crushed red pepper and mix thoroughly. Form into patties and cook in oil for 2-3 mins on each side.

Make mac sauce by adding all ingredients to a bowl and mix thoroughly.

Toast your pretzel bun. Assemble burger by adding sauce, Lettuce, tomatoes, sliced red onion, vegan cheese & sliced pickles.

Enjoy!