1 can (15 ounces) chickpeas, drained and rinsed
3/4 cup chopped California walnuts
1 cup old-fashioned oats (certified gluten-free if necessary)
1 cup pumpkin puree
1/2 cup diced onion
2 cloves garlic, minced
2 chipotle peppers in adobo, seeded and chopped (1 tablespoon)
1 teaspoon dried sage
1 teaspoon sea salt
3/4 cup plain yogurt (2%, non-dairy also works)
2 teaspoon liquid from chipotle peppers in adobo (avoid the seeds as they’re spicy)
1 tablespoon lime juice
1/4 teaspoon sea salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
Spread drained chickpeas, walnuts, and oats onto prepared baking sheet. Bake 15 minutes. Set aside to cool for a few minutes.
Combine toasted chickpeas, walnuts and oats in food processor. Pulse until broken down but not powder-like. You want some texture!
Add pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they’ll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
Heat olive oil in large skillet over medium heat. Form mixture into 6 burgers, making sure they’re not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they’re cooking too quickly.
For the chipotle sauce, stir together ingredients in a small bowl. Devour burgers with sauce, pickles, and lettuce.
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