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+ servings

Holiday Leftover Chickpea Burgers on Millet and Chia Buns

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Ingredients

The Leftovers You’ll Need

  • Leftover cranberry sauce
  • Leftover mashed potatoes or sweet potatoes
  • Salad greens such as arugula or baby kale
  • Onion to make caramelized onions

Caramelized Onion

  • 1 medium sweet onion
  • 1 teaspoon coconut oil
  • ½ teaspoon sea salt

Chickpea Patties

  • 1 can 15-ounce chickpeas
  • ½ cup of gluten-free oat flour 3/4 cup of oats ground in a blender
  • 3 tablespoons of ground flax seeds
  • cup warm water
  • 1 teaspoon coconut oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 1 teaspoon sea salt

Instructions

  • In a small bowl add the ground flax seeds, warm water, coconut oil and all seasonings, stir together and set aside.
  • Drain and rinse the chickpeas, then add to a large bowl and mash with a potato masher. Add the oat flour and stir together.
  • Add the flax seed mix to the chickpea/oat mash and stir until well combined.
  • Form into patties and bake in a preheated 350 Fahrenheit oven for 25-30 minutes, flipping halfway through. Or cook in a skillet on the stovetop with more coconut oil.
  • To make the caramelized onions, peel and slice the onion into rounds about ½ inch thick. Warm coconut oil in a large thick bottomed sauté pan over medium/low heat. Add the onions and salt; stir to coat with oil and then spread evenly across the pan. Cook, stirring occasionally for 20-30 minutes. Use a metal spatula to stir and scrape the pan until the onion are brown. When the onions are almost done, add a splash of water or balsamic vinegar to help deglaze the pan and bring more color and flavor to the onions.
  • Lightly toast the Little Northern Bakehouse Millet and Chia buns and spread some mashed sweet potato on the bottom bun, next layer salad greens, then a chickpea patty, caramelized onion and then cranberry sauce. Add the top bun, and enjoy!
Servings: 4
Author: Healthy Grocery Girl