African Peanut Burgers
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1 serving leftover African Peanut Stew (approximately 1 cup)
1 tablespoon Gluten Free Flour Mix
1/4 cup cooked brown lentils
1/4 cup gluten free oats (like the kind by GF Harvest)
1 tablespoon ground flaxseed (like the kind by Bob's Red Mill)
Salt & Pepper
Spicy Chickpea Sauce:
1 tablespoon canned chickpeas, drained
2 tablespoons nonfat Greek yogurt
1 teaspoon prepared horseradish
1/8 teaspoon ground cumin
1/4 teaspoon parsley
dash of ground cayenne (adjust according to heat preference)
Salt & Pepper
8 Slices Light Gluten Free Sandwich Bread, lightly toasted (I always use Ener-G)
1. Add African Peanut Stew to a small food processor or blender. Pulse until stew is pureed but still has a little texture to it. Pour puree into a small mixing bowl.
2. Add flour, oats, lentils, and flaxseed to stew mixture. Stir until all ingredients are well combined, then season with salt and pepper.
3. Use an (1/3) cup measuring cup to form mixture into 4 burger patties. Place patties in a tupperware container lined with wax paper, cover, and place in the refrigerator to set. Refrigerate patties overnight to set. (Note: From this point, you can decide how many patties you want to cook at a time. If you don’t want to cook all 4 burgers for the same meal, leave the remaining patties in the tupperware container and cook at a later time. Patties will last in the refrigerator for up to 5 days. Chickpea sauce recipe makes enough sauce for 4 burgers so adjust accordingly or save any extra in the refrigerator).
4. Once patties are refrigerated and ready to cook, prepare the chickpea sauce by adding all of the sauce ingredients to a small mixing bowl. Stir to incorporate ingredients, using the back of spoon to mash chickpeas, as you stir. (Don’t worry about mashing chickpeas completely, you’re aiming for a slightly chunky sauce). Set sauce aside while you finish the burgers.
5. To cook the burgers, start by preheating oven to 375 degrees. Heat a nonstick oven safe skillet (large enough to hold the number of burgers you’re cooking) to medium high heat and spray with nonstick spray.
6. Flatten and/or reshape burger(s) if necessary, then add to skillet and cook for 5 minutes. Transfer skillet to preheated oven and cook 5 minutes more.
7. Carefully remove skillet from oven (don’t forget-- handle will be hot!) and place back on stovetop over medium high heat. Use a spatula to flip burger, then cook for 4-5 minutes more, or until golden on both sides.
8. Place each burger on top of a toasted slice of bread. Spread with about 1/4 of the chickpea sauce, then finish with a second slice of bread.
Nutrition Information--approximately 72 calories per burger patty
approximately 198 calories per burger including 2 slices of bread (45 calories/slice) and 1/4 of the sauce