Step 1

Heat a large skillet over medium heat, when hot add the oil and onion. Cook for 2-3 minutes until soft, then add the garlic and let it cook for 30-60 seconds.

Step 2

Add the chickpeas, 1/2 teaspoon of salt, and the red pepper flakes and sauté for about 5 minutes until the chickpeas are dry and starting to fall apart.

Step 3

Add the brown rice and tomato paste and cook for about 2 minutes, stirring to distribute the tomato paste. Turn off the heat and let the mixture cool slightly.

Step 4

Transfer the mixture to a large bowl and add the fresh herbs. Mash the mixture by hand or using a pastry cutter or potato masher. If using your hands let it cool until you can safely mash it. Once the mixture can hold together, but still has some texture, you can stop. Alternatively, you can use a food processor, but be careful not to over process, we want some texture in the final burgers!

Step 5

Whisk together very hot water and the Ener-g Egg Replacer (or potato starch/flour) until combined, thickened, and gloopy. Add the egg replacer to the burgers and mix to combine.

Step 6

Divide the mixture into 4 pieces (or more to make smaller burgers) and form into patties. Wet your hands to prevent sticking or coat the mixture with extra flour/starch (gluten free ok). Let the patties rest for 10 minutes, or refrigerate until ready to use.

Step 7

Cook the burgers on medium-low heat with some oil for 5-6 minutes on each side. If they start to blacken before the time is up, then lower the heat.