MANKAI VEGGIE BURGER
Reintroduce an American classic as a wholesome delight, perfect as a nutritious boost for vegetarians and flexitarians
WHAT YOU’LL
NEED:
2 CUPS CANNED GARBANZO BEANS, DIVIDED
1 TB. OLIVE OIL
1 CUP SHALLOTS, MINCED
½ CUP RED BEETS, COOKED AND SLICED
½ CUP ROLLED OATS, TOASTED
⅓ CUP AQUAFABA (CANNED CHICKPEA LIQUID)
1 TB. GLUTEN-FREE FLOUR
1 DEFROSTED CUBE OF MANKAI
4 TSP. SALT (DIAMOND CRYSTAL KOSHER SALT WHICH IS 50 % LESS SODIUM BY VOLUME THAN IODIZED SALT)
HOW TO
MAKE IT:
STEP 1
Open can of garbanzo beans and drain, reserving liquid (aquafaba)
STEP 2
Coarsely chop 1 Cup garbanzo beans and set aside
STEP 3
Heat olive oil in a pan until shimmering
STEP 4
Add shallots and sweat over a low heat until translucent
STEP 5
Place in food processor with beets, oats, aquafaba, flour, Mankai, salt, and remaining 1 Cup garbanzo
beans; pulse gently until homogenous but chunky
STEP 6
Remove mixture, place in bowl and fold in chopped garbanzo beans until evenly mixed
STEP 7
Lightly grease a griddle (flat top or pan) and cook on medium heat until firm on both sides, and hot throughout. Mixture will be firm and springy when fully cooked