Tuesdays call for veggie burgers. Crispy, creamy, smoky happiness inbetween two buns. I always want veggie burgers in the middle of the week. They’re so simple to make, and the familiarity of this great comfort food always elevates a Tuesday night. I ate two of these tonight! Now I’m out of hamburger buns, but these patties will be wonderful over some rice and veggies tomorrow for lunch.
This recipe incorporates turmeric and curry powder for a subtle spice, and the mayo is smoky, with a kick from the siracha! I am fully on the siracha train – a few drops makes almost every meal better. The Smoky Siracha Mayo calls for 1 teaspoon of siracha. If you like heat, add more to taste! You can also squirt a bit into the burger mixture before baking…or just spread some on top if you really like to go crazy!
- 1 1/2 cups cooked chickpeas
- 3 1/2 ounces shiitake mushrooms
- 1 small yellow onion
- 2 garlic cloves
- 1/4 cup water
- 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water, set aside to gel for a minute)
- 1/4 cup quick cooking oats
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon yellow curry powder
- 1/4 cup plant based mayo
- 1 teaspoon siracha
- 1 teaspoon liquid smoke
- Preheat oven to 350. Place chickpeas, mushrooms, onion, garlic, and water in a food processor. Blend until no large chunks remain, but not to a complete puree texture.
- Move mixture from the food processor to a large bowl. Add flax egg, oats, and spices. Mix vigorously with your hands until combined.
- Line a baking sheet with parchment paper. Form burger patties and place on the baking sheet. Bake at 350 for 30 minutes, flipping the burgers over every 10 minutes.
- Whisk mayo, siracha, and liquid smoke together. Taste, and add more siracha if you like heat!
- Top a bun with Smoky Siracha Mayo and a cooked burger patty. Add your favorite toppings, such as spinach, tomatoes, pickles, and onion. Enjoy!