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Arugula Radish Burgers (V/GF)

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Bunny

Ingredients

Patties

  • 1 15 ounce can chickpeas drained and rinsed
  • half of a medium-large red onion roughly chopped
  • 1 packed cup fresh arugula
  • 1 tbsp gluten-free all purpose flour
  • 1/2 cup radishes sliced
  • 1/3 cup gluten-free breadcrumbs
  • juice of half a lemon
  • 2 tbsp natural nut butter (peanut or almond work well!)
  • 2 large garlic cloves peeled
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cloves
  • A pinch of cayenne pepper

Arugula Tapenade

  • 3 radishes finely diced
  • 1/2 cup fresh arugula finely chopped
  • 2 tbsp choice of olives finely minced
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Add all of the burger ingredients to a food processor and process until smooth.
  2. Let mixture chill in the fridge for 20-30 minutes. This makes it a lot easier to form into patties!
  3. In the meantime, make the tapenade by mixing all of the ingredients together in a bowl. Set aside in the refrigerator until ready for use. 
  4. Once mixture has cooled, preheat oven to 400 degrees F and line baking sheet with parchment paper.
  5. Form mixture into 4 equal sized patties and bake for 40 minutes, flipping halfway through. 

  6. Let patties cool slightly before assembling burger and ENJOY!!!

Recipe Notes

I recommend frying the patties for two minutes on each side after baking. This makes them extra moist! Not necessary though.