Step 1

FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.

Step 2

Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.

Step 3

Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.

Step 4

Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.

Step 5

In a small bowl, stir together the flax and water mixture.

Step 6

Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.

Step 7

Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.

Step 8

Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.

Step 9

FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.

Step 10

Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.with a bun or lettuce wrap.