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The Mighty Mac

What you need: 

1 15 oz can garbanzos, including liquid
3/4 cup water or vegetable stock
1 medium onion, quartered
1 teaspoon sage
2 tablespoon soy sauce
1 teaspoon salt
1/2 cup walnuts, chopped
2 1/2 cup rolled oats, uncooked
1/3 cup flour

What you do: 

Place garbanzo beans, bean juice, water and onion in blender. Blend until very smooth. Pour into large bowl or mixer. Add remaining ingredients and mix with a spoon. Let rest 10 minutes to soak up the extra liquid. Use an ice cream scoop to form patties, using hands or spatula, flatten to about 1/2 inch thickness on Pam sprayed baking sheet and bake 25-30 minutes at 350. -OR- use ice cream scoop to form patties and fry in oil on stovetop, over medium heat 3-4 minutes on each side.

Preparation Time: 
30-45 minutes
Cooking Time: 
Servings: 
17
Recipe Category: 

SO HOW'D IT GO?

This didn't work for me.. It was so wet! I baked them but the insides stayed sloppy, I didn't like the texture much. I'm sure if I baked them longer at a much lower temp ( my oven must be weird) then they'd be alright :) I think I'm used to burgers where the texture is whole beans and onions and other solid stuff

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THIS WAS SOOOO GOOD! :) Thank you!

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I've made this recipe twice.  Both times I used black beans, a little less water than called for, and I used Montreal Steak Seasoning for my spices.  Both times they were awesome as burgers and as the filling for stuffed peppers.

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:)I made them by the book and they seemed a little wet so I added 1/2 more of oats and covered in the fridge for 2 hrs. Fabulous!

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These were super yummy! I only used half an onion, to keep it mild for the kids.  I used coconut aminos in place of the soy sauce, and I added a dash of garlic, some paprika and a bit of oregano.  I mixed them together in the morning and let the batter sit in the fridge until dinner to save time.  I fried them in a little bit of olive oil and they had an awesome crisp outside that looked enough like a burger to fool my omni kids.  They were delicate to flip.  I think next time I'll add a bit of flax meal to help hold them together.  Overall, really great.

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I made this with friends lastnight with some alterations. We didn't use flour and didn't use the liquid from the chick peas...so we cut down on the oats a bit as well and added a tablespoon of TVP. They stuck together pretty well (we fried them) and came out DELICIOUS! Very satisfying on pitas with tomato and avocado.

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Hmm,I wanted to try these,but our blender is broken :(.Another recipe I have for a carrot,rice,nut burger and other burger recipes call for it.I may not get a blender until Christmas,so can  I not just pound all the ingredients together(like the chickpeas) as well as finely chop vegetables,would that work and hold together? I've never made my own burgers before.I've had to try cooking since going vegan ;D.

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These are fantastic!  I made them last night for a snack.  I added a little bit of vegan worcestershire sauce, as well as some extra spices.  Also added a smidge of vital wheat gluten.  I baked them for half of the time, flipped, then baked the remaining time- then pan fried them.  I didn't modify the recipe too much because I wanted to see what they tasted like on their own.  And they're great.  But I definitely see how many different options there are for these.  I'll probably make a spicy version next.

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These are amaaaazing. I've had these for lunch every day this week, and some days dinner. Instead of walnuts I use sunflower seeds, and I'm out of rolled oats since the first batch of these I made, so I just use quick oats. I usually have to add 1/2 cup or more to make them less squishy and easier to work with. That's really all that I change. They freeze very well.

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I think the only thing I would not do in the future is I would add maybe 1/2 tsp of sage, ...

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