INGREDIENTS
1 tbsp ground flaxseed
3 tbs water
1 large baked sweet potato, skin removed
1 1/2 cups cooked chickpeas
1 1/2 cups rolled oats
1 tsp turmeric
1 tsp ground cumin
2 to 3 garlic cloves
1/2 tsp cayenne
juice of 1/2 lemon
1 tsp apple cider vinegar
4 gluten free seeded buns, for serving
Magic Sauce, for serving
For the Magic Sauce
1/2 cup raw cashews, soaked and drained
1/2 cup water
1 tbsp apple cider vinegar
1 tbsp tomato paste
1 tbsp monkfruit maple syrup or pure maple syrup
2 tsp stone ground mustard
1 tsp turmeric
1/2 tsp pickle relish
Toppings
sliced avocado
baby arugula
cilantro leaves
sliced cherry tomatoes
DIRECTIONS
Make the Magic Sauce. In a food processor or blender,combine all ingredients except relish. Process until smooth, then fold in the relish. Adjust the seasoning to taste and transfer to an airtight container; it can be stored in the fridge for up to one week. Preheat the oven to 400 degrees. Make a flax egg by mixing the ground flaxseed and water. Let sit for 15 minutes. In a food processor, combine the flax egg and all the remaining burger ingredients (except the buns and Magic Sauce). Pulse until well combined. From the mixture into four balls and place them on a baking sheet. Use a spatula to flatten the balls into patties. Place the baking sheet in the oven and bake for 25 minutes, flipping the patties once halfway through baking. Serve burgers on toasted buns, topped with Magic Sauce, avocado, arugula, cilantro, and sliced cherry tomatoes.
