• Water, vegetable broth, as needed
  • 1/2 small red onion (1/2 cup), coarsely chopped
  • 2 cloves garlic, minced
  • 3/4 cup (about 2 oz, or 3 medium) cremini mushrooms, coarsely chopped
  • 1 medium carrot (1/2 cup), gratted
  • 1 cup (15 oz) canned chickpeas, drained and rinsed (1 1/2 cup cooked, drained)
  • 1/2 cup gluten-free rolled oats
  • 2 tablespoons gluten-free oat flour, plus more as needed (a grind oats in blender for flour)
  • 2 tablespoons ground flaxseed
  • 1 1/2 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt, or salt substitute (optional)
  • 1/2 teaspoon black pepper
  • 2 tablespoons coconut aminos, soy sauce, or tamari

Jackie Ackerberg shares this recipe in her Clean Vegan Cookbook. It is a terrific cookbook in which she explains that these burgers took her years to perfect, she includes add-on recipes: Quick Pickled Onions, Classic Burger Sauce, and her “Must-Have-Burger Toppings.

Here, I am sharing only the recipe for the patties. My husband requested burgers “his way”, and I simply wanted lettuce wrap burgers, so I made just the patties which are firm, flavorful, full of veggies, and protein. Jackie says that “the texture is even firm enough to stand up to the grill.”  Not many veggie burgers can say that. We loved our burger dinner. Thanks Jackie!

I made 6 burgers, and would have liked them even bigger—so next time I am making 4.

The recipe recommends 8, but that made them too small.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

While the oven is preheating, heat a large skillet over medium heat and add 1 tablespoon of water or broth. Add the onion and garlic and sauté for 2-3 minutes, until the onion is slightly tender and fragrant.  Add the mushrooms and carrot and sauté for 3-4 minutes, until the veggies are crisp tender.  You may need to add a little more water or broth to deglaze the skillet as the veggies are cooking. Remove the skillet from the heat and let the veggies cool for about 5 minutes.

Transfer the veggie mixture to a food processor.  Add the chickpeas, oats, oat flour, flaxseed, tomato paste, cumin, coriander, paprika, chili powder, salt, black pepper, and coconut aminos.  Pulse the ingredients 8-10 times, until they are well combined but not pureed.  Scrape down the sides of the food processor between pulses if needed.  The mixture should be a doughy texture with some chunkiness retained from the vegetables and chickpeas.  If the mixture is a little too wet to the touch, add additional oat flour, 1 tablespoon at a time.

In the video divided the mixture into 6 even portions. Next time I will do equal portions. Create the patties by rolling each section into a ball and flattening it between your palms, or using a big flat round base of a bowl or plate (with parchment between). Place each patty on the prepared baking sheet with at least two inches in between.

Bake for 30 minutes, flipping them half way in the baking time. Serve them hot.

I ate the leftovers cold, broken up on a salad. Yum!

See Jackie’s cookbook for her “Best Ever Burgers” recipe bundle.  I simply served them with lettuce, tomato, red onion, vegan mayo, catsup, mustard, and sliced avocado. Delicious!