Step 1

Preheat oven to 375 degrees F and lightly grease baking sheet.

Step 2

In large mixing bowl, roughly mash chickpeas with fork, leaving a few beans whole for texture.

Step 3

Add cooked quinoa, diced green onion, peanut butter, crushed peanuts, tamari or soy sauce, chili garlic sauce, brown sugar, and a pinch of sea salt.

Step 4

Stir to combine and adjust seasonings as needed, adding more tamari, soy sauce or salt for saltiness, chili garlic sauce for spice, and brown sugar for sweetness. If the mixture is too wet to form into patties, add more ground peanuts.

Step 5

To form patties, line 1⁄4 cup measuring cup with plastic wrap. Scoop in mixture and pack with hands, then fold over edges of plastic wrap to form a tight burger. Use wrap to lift burger out of measuring cup. Place on baking sheet. (Alternatively, use hands to form patties.) Press down very slightly so the burger is not as tall. Repeat until all burgers are formed.

Step 6

Bake for 20 minutes, carefully flip, then bake 15-20 more minutes. The longer they are baked, the crispier they will become.

Step 7

Serve on hamburger buns (gluten free when necessary) or lettuce wraps with desired toppings. Double stack the patties for a heartier burger.

Step 8

Leftovers keep covered in the refrigerator for 2-3 days, though best when fresh. See notes for freezing instructions.