|2 tbsp||flat leaf parsley|
|2 tbsp||nutritional yeast|
|salt and black pepper|
|1 tbsp||fresh lemon juice|
|2 tbsp||avocado oil|
|2 tbsp||apple cider vinegar|
|salt and black pepper — to taste|
|1||carrot — grated|
|1/2||red onion — sliced|
Start by making the avocado mayo: Soak the cashews in water for 2 hours.
Drain the cashews and add to a blender with the avocados and all other ingredients. Pulse until smooth and store in the refrigerator.
For the patties: preheat oven to 180°C and prepare a baking sheet with parchment paper. Place the drained chickpeas and avocado in a bowl. Mash with a hand masher until the chickpeas form a rough texture. Add the herbs, salt, and nutritional yeast, mix well to combine.
Form two patties with wet hands and transfer to the baking sheet. Bake in preheated oven for about 25 minutes and flip halfway through.
To assemble: place the lettuce or greens of your choice on the burger buns, top with a veggie patty, grated carrot, sliced red onion, and drizzle with the avocado mayonnaise. Serve garnished with micro greens or sunflower shoots.
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