This recipe yields about 8 burgers.
- 2 Portabello Mushrooms
- 2 Cups Cooked Chickpeas
- 2 tsp. Onion Powder
- 2 tsp. Himalayan Sea Salt
- 2 tsp. Oregano
- 1/2 Cup Cilantro
- 1/4 Cup Garbanzo Bean Flour
- 1/2 tsp. Cayenne
- 1/2 Cup Green Peppers
- 1/2 Cup Red and White Onions
- Food Processor or Blender
- 1/4 Measurement Cup
- Dice the vegetables and chop the Portobello Mushrooms into chunks.
- Place all of the ingredients in the food processor and pulse it together for 3 seconds.
- Check the consistency of the blend and add more flour if it appears too wet, once done add it to a bowl.
- Pour some grapeseed oil onto your cooking surface at medium-high heat.
- Scoop the burger blend into a 1/4 measurement cup and turn it over on your cooking surface.
- Let the burgers cook for about 3-5 minutes on each side before flipping. Be very careful when flipping so that the burgers stay together.
- Enjoy your Alkaline Mushroom/Chickpea Burgers!