CHILI
1/2 cup tomato puree
2 tbsp tomato paste
2 tbsp date paste (see my recipes)
½ tsp garlic
1 tsp chili powder
1 tsp paprika
¼ tsp smoked paprika
½ tsp oregano
½ tsp cumin
1 cup HV Veggie Ground (https://youtu.be/lDuy_NqW_mQ)
Pinch of cayenne
Optional:
¼ tsp salt or to taste
BURGER
2 cups HV Veggie Ground (https://youtu.be/lDuy_NqW_mQ)
2 tbsp psyllium husk powder OR 3 tbsp psyllium husks
2 tbsp arrowroot powder
2 tbsp chickpea flour
Optional:
Salt to taste
¾ cup HV Cheese Sauce (see my recipes)
3 HV Millet Burger Buns (see my recipes)
NOTE: You may use 1 tbsp of date syrup to replace the date paste.
INSTRUCTIONS
Combine all the chili ingredients in a saucepan and mix to combine. Cook and stir for 5-7 minutes on medium heat.
In a bowl combine the burger ingredients. Pat the burgers out into 3 patties.
Heat a skillet over medium-low heat. Cook burgers in a skillet on medium-low for 3-5 minutes or until golden brown. Flip and cook for another 3-5 minutes.
OR
Preheat the oven to 350 F. Bake for 30 minutes, flipping halfway.
Add your burger to your bun. Top with chili and vegan cheese sauce. Enjoy!
