if you don't like vinegar in your mayo you can put lemon juice and works just fine! I absolutly love chickpeas recipes .Hope you make more recipes with ingredients that are easy to find everywhere.
@@gregg48 I have a neurological disease called Trigeminal Neuralgia. If I eat any msg at all I get a huge flare up. For me it's an absolute no. I would bawl in pain for hours till I took something to knock me out. Now I don't eat it all all and I'm in remission for almost 4 months. That's my experience.
@@Trailrider070 that sucks. I should be specific: in general, there's nothing wrong with MSG, just like there's nothing wrong--in general--with wheat products. That's not to say that for certain individuals with specific conditions this isn't a problem. I wouldn't tell a person with celiac that wheat problems are in their mind only. But most people claiming a problem with wheat are just clinging to something they heard somewhere, and are undiagnosed. Same with the MSG scare.
@Know1 Maybe they bring them to the boil three times in lots of water and throw the water out. You don't know what methods they used to make them safe. It's like the Australian aborigines. White people have died from eating the same foods as them because they were not aware of the process and poisoned themselves. I have old cook books that say to bring pulses, especially dark ones like navy, black and borlotti beans, should be boiled in lots of water three times and the water thrown out and then cook as desired.
@Know1 There should also be a warning about broad beans as they can kill people who have G6pd deficiency. The common name is favism, the broad bean is a fava bean. If you're eating broad beans and your urine starts to get darker and darker and you feel lousy, you should stop eating them. In vulnerable people the beans cause the haemoglobin, the red part of the blood, to separate from the blood platelet, leading to severe anaemia and death if not diagnosed. I know because I have three boys with this congenital problem. Women are the carriers of the defective gene and can become anaemic but it won't kill them. They pass the gene to their male offspring, who pass it to their daughters who become carriers. I have three boys with the problem and fortunately they all had boys so the gene has died out with the grandsons. G6pd stands for glucose 6 phosphate dehydrogenase
@@trkstatrksta8410 Sounds like the issue is with fava beans, which is not the base of this recipe? However, I would steer clear of falafel, which is always fava and garbanzo beans. Not very common otherwise in veg dishes.
Thank you for this. The more vegan products hit the shelf some of us who live in more remote places end up finding most recipes with ingredients we have no access to but this is completely do-able. CANT WAIT TO MAKE THIS.
Excelent video. As one of those few vegans that grew up in a family that never ate meat, this recipe really hits home since bean or mushroom burgers were the norm for us. As Monica says, some oats here, maybe rice, maybe something else. I'm gonna try this recipe as soon as given the chance
I'm so jealous. My family is one of avid meat eaters. As someone who depends financially on them, I don't have many options 😔 sometimes my meals are like pasta or noodles with frozen veggies cooked into sauce. I don't get mushrooms or cashews "because they're too pricey". If I'm lucky there's dehydrated soy chunks...
@@takotakotakotakotako sorry to hear that pal, if you want to get cheaper mushrooms, try looking for packs of dried shiitake the next time you go to an asian grocery. I don't get cashews often either, so I skip any recipe that requires those. It sounds concerning to me that the food you're getting is like that, I advise you to eat some food with higher calory count, more protein and fiber. I recall there was a time where I wanted to quit so bad, instead I decided to give more calorie dense food a try and I feel much better now.
My favourite meatballs are based on chickpeas and VWG so I can totally see how great this recipe could be! I love when you really bring your recipes to the basics to show people that you can totally have a super satisfying vegan dish without all the special ingredients (which are great from time to time, bot not everyone has access to them). Implementing all the textural and flavour foundations you learned over the years allows you to make awesome plant based recipes out of pretty much anything :D . Anyways, have a great rest of the week! Lots and lots of love!
@@haharmageddontv6581 Not even by 10% :D Loosely based on the recipe by Sam from It doesn't Taste Like Chicken (for her Italian seitan meatballs which in the original even use lentils not chickpeas)
I very much like this recipe. It is one of the most creative uses and easy to make recipes from a can of chickpeas. I love the aioli idea from the juice and the cheese. The burger looks like it tastes great. Looking to make it!
What a great recipe from start to finish. I got really used to make burgers, from lentils, peas, beans, and a variety of root vegetables (carrots, beets, etc.), but never really tried a pure chickpea recipe like you did. Great stuff! Cheers.
Love this kind of stuff wish you did more. I remember the one you did ages ago with a can of tomatoes, flour and I think something else. Learning how to use a single ingredient different way is really useful for learning how to use ingredients.
This video changed my life! I have a lot of food allergies including gluten, but I can eat avocados, lentils, and chickpeas. Now I can make lentil buns, chickpea patties, and avocado oil mayo! You deserve an award for publishing this! I thought I would never be able to eat hamburgers again! I just use coconut flour and ground chia seed flour to bind the chickpeas.
That looks good. I think I would grind my oats, and steam the patties in foil. Sometimes seitan won’t cook all the way through for me. Steaming gives it a head start.
Back in the 90's, I had my first meatless burger......a walnut burger it was really very different tasting , of course, but I started making my own version of it and now that I am doing the keto diet lifestyle and meat is more expensive than nuts (so far) , I do a lot of nut and bean based recipes. Vegetarian chili will always be my favorite !
Business idea: pre-portioned packets that contain the right mix of dry ingredients to make your recipes, specific to your recipes. For me the biggest sticking point to eating less meat is cooking “meat like” meals requires a small chemistry set stock pile of additives. Not unlike a taco seasoning packet, to make chickpea burgers, I’d buy the chic pea burger packet. I’d be more inclined to do it. Sell a cookbook and a 10 pack of dry ingredients for a selection of recipes.
Trader joes sells pea-based "ground meat" but, sadly, without seasoning. Seasoning is highly profitable so grocery stores prefer to sell them separately. Luckily trader joes has a great mushroom powder and various other seasonings including nutritional yeast.
Yo Stache, great recipe. Just a quick note on the mayo/aioli, you can put everything in at once, and emulsify it together. I make a chipotle mayo every week, for my vegan southwest wraps. 3/4 oil 1/4 aquafaba(personally, I think Bush's beans give the best aquafaba. It's thicker than others in my experience. splash of ACV salt, pepper and other seasonings to taste I put everything in at once, then put the stick at the bottom on high, for like 10 seconds, then slowly bring it up to the top. It's like 30 seconds or so total. If you're doing the minced onion, just stir that in later
With a stand blender, there's no need to drip the oil. I use 50 ml of aqua faba (a little less than 1/4 cup) and 100 ml (~ 2cups) of a neutral oil like canola, **right out of the fridge**, put them together with the spices and garlic in a tall container and then use the stand blender on highest speed and it immediately starts to emulsify. If the consistency is not like mayo yet, add some more oil. You can also use soy milk instead of aquafaba. It is important that all ingridient are at fridge temperature (~4 °C/~40 °F)! Most recipies tell you that the ingridients have to be at room temperature, but in that case, it takes very long to emulsify. I discovered this by accident some years ago. I have a very cheap stand blender, but it works perfectly.
Looks good. I’ll see if I can make it with the ingredients I have on hand. I’m concerned that whole oats won’t be soft enough, but sounds like it’s not a problem. Edit: OK I made the sauce and burgers. Had to substitute a few things. Didn’t have tomatoes but had some left over spaghetti sauce. No gluten so I used sprouted whole wheat flour. Used corn starch. Steel cut oats( they were tender enough👍). Regular paprika. Diced onions instead of onion powder. Apple cider vinegar. Less oil. They turned out great! My partner was very impressed! Thanks. It’s gotten me thinking of other variations too. 🙏🏼
Can you store/freeze the cheese slices for long? I’m always looking for a cheap and quick cheese alternative and can’t wait to try this, but don’t want to waste it! Thank you!
Think I’ll use steel cut oats as that’s is what I’ve got. Any subs for marmite and potato starch? Got liquid smoke, tapioca starch and rice flour. Would any of those that work? Thanks for chickpea recipes!
I made this tonight, but subbed canned chickpeas for 100g dried chickpeas plus 100g dried butter beans cooked prior. Turned out great - thanks for the recipe!
I think you're developing a great line of vegan junk food/fast food solutions. A lot of oil and not super healthy but it sure looks delicious. Thanks for your continued creativity.
@@goldenhospitality8521 errr well so many things, the bread is almost out of any nutrients and it's bleached and refined white flour, the mock meat is made with a lot of processed ingredients and vegetable oil (which is a processed and highly unstable ingredient). Vegetable oil is one of the biggest culprits for cardiovascular disease and diabetes in the planet, the amount of sodium is above the recommendations per day, his line of food is seldomly eaten with raw vegetables/salad or any dark leafy greens. The amount of fiber and micronutrients is slim. If you ate for a whole month what you find on his super tasty video repertoire, you'd be malnourished even as a vegan.
Thank you so much I really really enjoyed watching you create these awesome chickpea burgers. And the cheese too, I’m really really impressed with your channel that I’ve subscribed and given you a thumb’s up too. Please stay safe and well too
I'm not even vegetarian but your videos make me want to try some recipes. I'm definitely doing a variation of the cauliflower wings tomorrow for my coworker
Hey idk if you knew about these but there are blender lids you can get that create a vacuum in your blender that allow oil and liquids to emulsify seamlessly! Pretty cool and think that it would make things a lot easier for a lot of your recipes.
I'm going to give this a try. I make lots of bean burgers, but I have never seen chickpea cheese SLICES! It's always a sauce. And that aioli sounds great 👍🏻
Looks really good, reminds me a bit of a similar version of a Superiority burger in NYC. I prefer these kind of burgers over beyond and impossible lately. They seem to give me stomach aches 😵💫…
Nice easy ingredients that we already have & easy process✅ getting set to make now! Lovers of Sea Salads can try mixing lightly crushed chick peas w chunks of canned palm hearts, red bell pepr, bits of wakame and or toasted nori, salt, vegiMayo & few drops of ketchup. Serve w celery, crackers, baby bell peprs etc.
Bake instead of fry…use Carob powder instead of cocoa…use nutritional yeast for a cheesy type flavor…use a nut or seed butter instead of oil…use a sliced tomato and avocado slice and raw onion slice instead of aqua fava ( to reduce preparation time ).. And use sprouted bread or homemade sourdough bread instead of a refined grain commercial bun
Great video, I like how you added the Oatmeal, I did the same thing, but it was to help bind the Burger. I also created a black bean burger as well, both were tasty. The only difference was that the chikpea Patties I made reminded me alot like chicken tenders. Love your content BTW, and I noticed that you posted 11 days ago and I posted 6 days ago. Great minds think alike 😉
This is probably the first thing of yours I'll actually cook, because it's just basic ingredients, onions, chickpeas, oats etc. No methylcellulose etc. Looks good
Yummm this looks amazing and that cheese slice recipe??? I am going down THAT road soon. Wow! Love my store bought slices from violife, chai and from the Heart, but pricey… your sauce sounds amazing too! Always so full of ideas that make my mouth water. Skip the msg for me though… I would fall asleep on the table… mushroom stuff instead for that burger. Thanks again.
What does Marmite add to it? Can it be optional? Not sure if I want to buy it for just this one recipe. I guess if it was really good I'd make it again. But I will have to substitute some other things in it. Like what can you use instead of the gluten if you're gluten free? And can I use rice instead of Oats? I just looked up substitutes for Marmite and I could use chickpea miso. I will also be using alternative marinara for the tomato, my recipe.
All that great work to make the burgers healthy... and then a processed white bun. You could easily make a delicious lentil/psyllium husk bun and make this whole meal 100% healthier.
I loved this. I have all of the ingredients. I love your wife's reactions. I trust yours too, but her reactions give the REAL DEAL! I always watch her facial expressions. Priceless. Thank you for sharing this. It's 8:30 but I'm STILL going to make it LOL.
This looks so good! I want to make this but can no longer eat tomatoes (allergy) so is there something else I can use in place of the ketchup and tomatoes?
So love this. We can have all different kinds of burgers- meaning they don't all have to exactly replicate what comes out of a slaughterhouse. I support ALL efforts to make plant-based, realistic replicas of animal meat burgers, but they ain't the only game in town!
Exactly... I mean my main focus is replicating meat.. but every now and then its fun to take what I've learned from one thing and apply it somewhere else!
This is wild, mark! I love this. I’ve recently started dating someone with celiac disease. I’m super unfamiliar with any kind of replacement for vital wheat gluten. Could you recommend another binder for this kind of burger??
You could probably sub TVP (textured vegetable protein) for vital wheat gluten. Another option I’ve used is to throw soft or silken tofu in a food processor with olive oil, and blend it until it’s smooth. It’ll be a fairly thick tofu paste that works great as a binder, and also adds tons of protein. That won’t have quite as meaty of a texture/bite, but it’s still delicious.
Have you checked out his recipe for tvp burgers? It uses methylcellulose as a binder and they are wild. I gave my nonvegan, coeliac dad one last Sunday and he thought it was brilliant!
Hey Sauce Stache, have you ever tried making your own homemade tofu? I feel like there are many ideas you can try out such as marinating while its being pressed to fully get flavor in the tofu. Plus to me it tastes better and is cheaper.
Oh, Tofu can be made from chickpeas or lentils. I was really susprised how nice it was. And also cheap! You get so much tofu from 150g gram of dry chickpeas!
So many of your receipes are amazing! but its very hard to keep tabs. Can you do a grocery list of everything a vegan should have at all times in their cabinet? That way Im not running to the store for one ingredient or not sure what I can subsitutite etc thank you so uch
DELIGHTFUL! ...though I now curse myself for watching this at 23:19, when the grocery store is closed, and I'm hungry as a damn ox!!! Thank you for another delicious and wholesome meal idea! ...and if it's not too much to ask, would you please link to your background music tracks?!?
Hey Mark! I started making some of your recipes. I usually make the mushroom burger recipe very very often. It's a very good recipe I just alter it a bit and it has a great crust when I cook them off. It looks like you're using groats in this recipe, is that right?
I’m not keen on cooking with oil but that looks interesting. Also, I ‘m intrigued by your Mud Wtr , might try it when I am out of reishi powder… thank you for sharing
if you don't like vinegar in your mayo you can put lemon juice and works just fine! I absolutly love chickpeas recipes .Hope you make more recipes with ingredients that are easy to find everywhere.
@@bestlifenavigator1709 not a thing wrong with MSG.
@@gregg48 I have a neurological disease called Trigeminal Neuralgia. If I eat any msg at all I get a huge flare up.
For me it's an absolute no. I would bawl in pain for hours till I took something to knock me out.
Now I don't eat it all all and I'm in remission for almost 4 months.
That's my experience.
@@Trailrider070 that sucks. I should be specific: in general, there's nothing wrong with MSG, just like there's nothing wrong--in general--with wheat products.
That's not to say that for certain individuals with specific conditions this isn't a problem. I wouldn't tell a person with celiac that wheat problems are in their mind only. But most people claiming a problem with wheat are just clinging to something they heard somewhere, and are undiagnosed. Same with the MSG scare.
yes...concentrated lemon juice...easy peasy does it!
Thanks for that! 😋
I love how you use the whole can! Aquafaba aioli on a chickpea burger with aquafaba cheese is classy!
You could say from chick to chic…
Hahahaha yes!!!! Love that! Thank you
@Know1 Maybe they bring them to the boil three times in lots of water and throw the water out. You don't know what methods they used to make them safe. It's like the Australian aborigines. White people have died from eating the same foods as them because they were not aware of the process and poisoned themselves. I have old cook books that say to bring pulses, especially dark ones like navy, black and borlotti beans, should be boiled in lots of water three times and the water thrown out and then cook as desired.
@Know1 There should also be a warning about broad beans as they can kill people who have G6pd deficiency. The common name is favism, the broad bean is a fava bean. If you're eating broad beans and your urine starts to get darker and darker and you feel lousy, you should stop eating them. In vulnerable people the beans cause the haemoglobin, the red part of the blood, to separate from the blood platelet, leading to severe anaemia and death if not diagnosed. I know because I have three boys with this congenital problem. Women are the carriers of the defective gene and can become anaemic but it won't kill them. They pass the gene to their male offspring, who pass it to their daughters who become carriers. I have three boys with the problem and fortunately they all had boys so the gene has died out with the grandsons. G6pd stands for glucose 6 phosphate dehydrogenase
@Know1 There are a number of other foods, medications and even vitamins which they can't have, which can make life a bit tricky😃😃😃😃
@@trkstatrksta8410 Sounds like the issue is with fava beans, which is not the base of this recipe? However, I would steer clear of falafel, which is always fava and garbanzo beans. Not very common otherwise in veg dishes.
Thank you for this. The more vegan products hit the shelf some of us who live in more remote places end up finding most recipes with ingredients we have no access to but this is completely do-able. CANT WAIT TO MAKE THIS.
The fake meat in the stores is bad for us anyway.
Excelent video. As one of those few vegans that grew up in a family that never ate meat, this recipe really hits home since bean or mushroom burgers were the norm for us. As Monica says, some oats here, maybe rice, maybe something else.
I'm gonna try this recipe as soon as given the chance
👋 friend! I’m one of those vegans too!
I'm so jealous. My family is one of avid meat eaters. As someone who depends financially on them, I don't have many options 😔 sometimes my meals are like pasta or noodles with frozen veggies cooked into sauce. I don't get mushrooms or cashews "because they're too pricey". If I'm lucky there's dehydrated soy chunks...
@@takotakotakotakotako sorry to hear that pal, if you want to get cheaper mushrooms, try looking for packs of dried shiitake the next time you go to an asian grocery. I don't get cashews often either, so I skip any recipe that requires those.
It sounds concerning to me that the food you're getting is like that, I advise you to eat some food with higher calory count, more protein and fiber. I recall there was a time where I wanted to quit so bad, instead I decided to give more calorie dense food a try and I feel much better now.
I think i saw somebody say you can use lentils too
@@takotakotakotakotako that's why it's nice to have money. I'm not vegan but I remember wanting stuff as a kid and not being able to have them 😧😭
Garbanzo Beans are THE BEST! Just like you, Mark!!! We make so many of your recipes!!!
awww thank you so much!!!
My favourite meatballs are based on chickpeas and VWG so I can totally see how great this recipe could be! I love when you really bring your recipes to the basics to show people that you can totally have a super satisfying vegan dish without all the special ingredients (which are great from time to time, bot not everyone has access to them). Implementing all the textural and flavour foundations you learned over the years allows you to make awesome plant based recipes out of pretty much anything :D
.
Anyways, have a great rest of the week!
Lots and lots of love!
is it pretty close to falafel?
@@haharmageddontv6581 Not even by 10% :D
Loosely based on the recipe by Sam from It doesn't Taste Like Chicken (for her Italian seitan meatballs which in the original even use lentils not chickpeas)
What about if you don’t have VWG what can you substitute it with?
I very much like this recipe. It is one of the most creative uses and easy to make recipes from a can of chickpeas. I love the aioli idea from the juice and the cheese. The burger looks like it tastes great. Looking to make it!
What a great recipe from start to finish. I got really used to make burgers, from lentils, peas, beans, and a variety of root vegetables (carrots, beets, etc.), but never really tried a pure chickpea recipe like you did. Great stuff! Cheers.
Non-stick pan=PFAS. Use ceramic, enamel, or cast iron. Great recipe though, I look forward to making.
Love this kind of stuff wish you did more. I remember the one you did ages ago with a can of tomatoes, flour and I think something else. Learning how to use a single ingredient different way is really useful for learning how to use ingredients.
You could have made a whole video just on that cheese idea! That looks like a really good easy singles replacement!
Definitely trying all of this!
This video changed my life! I have a lot of food allergies including gluten, but I can eat avocados, lentils, and chickpeas. Now I can make lentil buns, chickpea patties, and avocado oil mayo! You deserve an award for publishing this! I thought I would never be able to eat hamburgers again! I just use coconut flour and ground chia seed flour to bind the chickpeas.
This was my first time seeing this channel, great recipe, commentary, and the dialogue at the end seemed genuine, not corny and contrived.
That looks good. I think I would grind my oats, and steam the patties in foil. Sometimes seitan won’t cook all the way through for me. Steaming gives it a head start.
That all sounds like great ideas and I bet would work awesome!! !!
I like these ideas. I was concerned with too much of that crunch dried oat thing going on… looking forward to trying this recipe.
This is so thin it won't be a problem to cook through. You need to steam those larger cuts of seitan.
Agree
How is this seitan? Its chickpeas.
Back in the 90's, I had my first meatless burger......a walnut burger it was really very different tasting , of course, but I started making my own version of it and now that I am doing the keto diet lifestyle and meat is more expensive than nuts (so far) , I do a lot of nut and bean based recipes. Vegetarian chili will always be my favorite !
Business idea: pre-portioned packets that contain the right mix of dry ingredients to make your recipes, specific to your recipes. For me the biggest sticking point to eating less meat is cooking “meat like” meals requires a small chemistry set stock pile of additives. Not unlike a taco seasoning packet, to make chickpea burgers, I’d buy the chic pea burger packet. I’d be more inclined to do it. Sell a cookbook and a 10 pack of dry ingredients for a selection of recipes.
Making a corpse taste good also requires a selection of seasonings. Pre-made packets of seasoning involve a wasteful amount of packaging.
Trader joes sells pea-based "ground meat" but, sadly, without seasoning. Seasoning is highly profitable so grocery stores prefer to sell them separately. Luckily trader joes has a great mushroom powder and various other seasonings including nutritional yeast.
Add a finely diced jalapeños to the mixture and that would be my perfect vegan burger. Great job! I will definitely be trying this recipe.
Yo Stache, great recipe. Just a quick note on the mayo/aioli, you can put everything in at once, and emulsify it together. I make a chipotle mayo every week, for my vegan southwest wraps.
3/4 oil
1/4 aquafaba(personally, I think Bush's beans give the best aquafaba. It's thicker than others in my experience.
splash of ACV
salt, pepper and other seasonings to taste
I put everything in at once, then put the stick at the bottom on high, for like 10 seconds, then slowly bring it up to the top. It's like 30 seconds or so total.
If you're doing the minced onion, just stir that in later
With a stand blender, there's no need to drip the oil. I use 50 ml of aqua faba (a little less than 1/4 cup) and 100 ml (~ 2cups) of a neutral oil like canola, **right out of the fridge**, put them together with the spices and garlic in a tall container and then use the stand blender on highest speed and it immediately starts to emulsify. If the consistency is not like mayo yet, add some more oil. You can also use soy milk instead of aquafaba.
It is important that all ingridient are at fridge temperature (~4 °C/~40 °F)! Most recipies tell you that the ingridients have to be at room temperature, but in that case, it takes very long to emulsify. I discovered this by accident some years ago. I have a very cheap stand blender, but it works perfectly.
Looks good. I’ll see if I can make it with the ingredients I have on hand. I’m concerned that whole oats won’t be soft enough, but sounds like it’s not a problem.
Edit: OK I made the sauce and burgers. Had to substitute a few things. Didn’t have tomatoes but had some left over spaghetti sauce. No gluten so I used sprouted whole wheat flour. Used corn starch. Steel cut oats( they were tender enough👍). Regular paprika. Diced onions instead of onion powder. Apple cider vinegar. Less oil. They turned out great! My partner was very impressed! Thanks. It’s gotten me thinking of other variations too. 🙏🏼
Ooo ...i love it.. we make everything from scratch....so that I can control what goes in and what stays out..
Thank you for everything you doing for the animals.
The garlic in "Garlic aioli" is redundant as aioli literally means "oil and garlic" 😋😉
Lol
This is amazing! You're my favourite vegan cook now
Can you store/freeze the cheese slices for long? I’m always looking for a cheap and quick cheese alternative and can’t wait to try this, but don’t want to waste it! Thank you!
💚 love chickpeas. Will try your recipe. Looks tasty. Thanks for sharing
Thank you!!
💫👏👏👏 looks like an accumulation of all the awesome techniques you have experimented over the years!!! Monica sold me on falafely!!!
Think I’ll use steel cut oats as that’s is what I’ve got. Any subs for marmite and potato starch? Got liquid smoke, tapioca starch and rice flour. Would any of those that work? Thanks for chickpea recipes!
I made this tonight, but subbed canned chickpeas for 100g dried chickpeas plus 100g dried butter beans cooked prior. Turned out great - thanks for the recipe!
in the middle of a kitchen renovation.... this will be the first thing I make when the renovation is completed. TY
I think you're developing a great line of vegan junk food/fast food solutions. A lot of oil and not super healthy but it sure looks delicious. Thanks for your continued creativity.
So what exactly is unhealthy about it?
@@goldenhospitality8521 errr well so many things, the bread is almost out of any nutrients and it's bleached and refined white flour, the mock meat is made with a lot of processed ingredients and vegetable oil (which is a processed and highly unstable ingredient). Vegetable oil is one of the biggest culprits for cardiovascular disease and diabetes in the planet, the amount of sodium is above the recommendations per day, his line of food is seldomly eaten with raw vegetables/salad or any dark leafy greens. The amount of fiber and micronutrients is slim. If you ate for a whole month what you find on his super tasty video repertoire, you'd be malnourished even as a vegan.
I would eat a regular burger before I would eat this.
I agree, looks great, but I would skip the oil.
I cam hardly wait to make this amazing burger... yummy delicious... Thanks for this amazing recipes ❤
Thank you so much I really really enjoyed watching you create these awesome chickpea burgers. And the cheese too, I’m really really impressed with your channel that I’ve subscribed and given you a thumb’s up too. Please stay safe and well too
I'm not even vegetarian but your videos make me want to try some recipes. I'm definitely doing a variation of the cauliflower wings tomorrow for my coworker
I have a request. I'm Chicagoian and I need help finding a decent vegan version of our Italian beef sandwich. I'm not sure where to start.
Hey idk if you knew about these but there are blender lids you can get that create a vacuum in your blender that allow oil and liquids to emulsify seamlessly! Pretty cool and think that it would make things a lot easier for a lot of your recipes.
Wouldn't salt prevent the emulsion?
Anything I can use instead of the gluten flour?
It’s just not a taste test without your beautiful taste tester 😉 Can’t wait to try this one! ❤️ from ur #1 fan!
Thank you!!!! I feel the same !!
I really appreciate Monica's opinion at the end ❤
Man it's only 9:10am and now i want a burger! Thanks pal, looks great as usual.
Thanks for bringing these back! 27 years vegetarian, not interested in meat flavours in things trying to be meat or as close to meat as possible.
The best way I found to make mayo or aioli with is stick blender is to put the stick blender in the cupboard and get out the vitamix aer and use that.
Wow! So many new things to try! And the cheese - what a great idea👍 You always amaze me. Thank you!
Man this aquafaba aioli is SENDING ME!!! Thank you for another delicious recipe!
I'm going to give this a try. I make lots of bean burgers, but I have never seen chickpea cheese SLICES! It's always a sauce. And that aioli sounds great 👍🏻
Great that you have an impartial judge, stauche!
Looks really good, reminds me a bit of a similar version of a Superiority burger in NYC. I prefer these kind of burgers over beyond and impossible lately. They seem to give me stomach aches 😵💫…
Looks amazing and I would imagine you can cut down on time prep by mixing all the dry ingredients together for future use.
very nice recipe, definitely gonna try it out!
Ooh Monica girl I love your nails in this one! I think I'll copy that black tip and colored bed when I do my nails later :D
So many burger recipes, even just on your channel. Which do you rate as the best formulation??? Thanks!
This is a great presentation and looks delicious 😋 I grew up on the veggie burger 🍔 out of the can my mom used to get from the health food store
Glad Monica explained what purpose the oats served because I didn't get it at first
Nice easy ingredients that we already have & easy process✅ getting set to make now!
Lovers of Sea Salads can try mixing lightly crushed chick peas w chunks of canned palm hearts, red bell pepr, bits of wakame and or toasted nori, salt, vegiMayo & few drops of ketchup. Serve w celery, crackers, baby bell peprs etc.
Bake instead of fry…use Carob powder instead of cocoa…use nutritional yeast for a cheesy type flavor…use a nut or seed butter instead of oil…use a sliced tomato and avocado slice and raw onion slice instead of aqua fava ( to reduce preparation time ).. And use sprouted bread or homemade sourdough bread instead of a refined grain commercial bun
I'm gonna be making this today for dinner, so EXCITED!
I'm looking forward to making these
Master Chef Sauce Stache, you and Monica are the best!! 👍🏼👍🏼😊
I'm enjoying watching vegan recipes. It looks so realistic! One day I would like to try it 🍔
You should!
Hmmm yes this seems like a normal
and organic comment
Guy
His first language is obviously not English
@@bradleymacdonald3414 my comment still applies, where do you think the bot armies come from
these look amazing!!! absoultly trying this week.. i love veggie burgers so much more than the fake meats!!
Thank you so much for this I love chickpea I will be making this 😊 on my channel for my vegan friends 😊
Great video, I like how you added the Oatmeal, I did the same thing, but it was to help bind the Burger. I also created a black bean burger as well, both were tasty. The only difference was that the chikpea Patties I made reminded me alot like chicken tenders. Love your content BTW, and I noticed that you posted 11 days ago and I posted 6 days ago. Great minds think alike 😉
Beautiful I love the burger and the pagers
This is probably the first thing of yours I'll actually cook, because it's just basic ingredients, onions, chickpeas, oats etc. No methylcellulose etc. Looks good
Can I substitute the whole grain oats with something? I'm not too sure about the texture. Wouldn't they be crunchy?
You could try cooked brown rice or maybe rolled oats
The cheese is such an extra touch. I LOVE IT
Great video! Where can we get the written recipe? Can’t seem to find it here or on your site. Thanks!
Yummm this looks amazing and that cheese slice recipe??? I am going down THAT road soon. Wow! Love my store bought slices from violife, chai and from the Heart, but pricey… your sauce sounds amazing too! Always so full of ideas that make my mouth water. Skip the msg for me though… I would fall asleep on the table… mushroom stuff instead for that burger. Thanks again.
Made these bad boys today... Delicious! 👍 Thank you Sauce Stache! ❤️💚
What does Marmite add to it? Can it be optional? Not sure if I want to buy it for just this one recipe. I guess if it was really good I'd make it again. But I will have to substitute some other things in it. Like what can you use instead of the gluten if you're gluten free? And can I use rice instead of Oats? I just looked up substitutes for Marmite and I could use chickpea miso. I will also be using alternative marinara for the tomato, my recipe.
What can i use instead of marmite?
All that great work to make the burgers healthy... and then a processed white bun. You could easily make a delicious lentil/psyllium husk bun and make this whole meal 100% healthier.
You do some amazing things with substitute's for meat. I have been amazed. Nice job looks delicious 👍
I loved this. I have all of the ingredients. I love your wife's reactions. I trust yours too, but her reactions give the REAL DEAL! I always watch her facial expressions. Priceless. Thank you for sharing this. It's 8:30 but I'm STILL going to make it LOL.
Your recipes are always Genius..
Good recipes, thanks for sharing. The 'burger' sounds good, but I'd replace the oat grains with rolled oats.
This looks so good. In allergic to chick peas bit I want it.
This looks so good! I want to make this but can no longer eat tomatoes (allergy) so is there something else I can use in place of the ketchup and tomatoes?
So love this. We can have all different kinds of burgers- meaning they don't all have to exactly replicate what comes out of a slaughterhouse. I support ALL efforts to make plant-based, realistic replicas of animal meat burgers, but they ain't the only game in town!
Exactly... I mean my main focus is replicating meat.. but every now and then its fun to take what I've learned from one thing and apply it somewhere else!
@@SauceStache Can we make it without wheat gluten or substitute it altogether?
This is wild, mark! I love this. I’ve recently started dating someone with celiac disease. I’m super unfamiliar with any kind of replacement for vital wheat gluten. Could you recommend another binder for this kind of burger??
You could probably sub TVP (textured vegetable protein) for vital wheat gluten. Another option I’ve used is to throw soft or silken tofu in a food processor with olive oil, and blend it until it’s smooth. It’ll be a fairly thick tofu paste that works great as a binder, and also adds tons of protein. That won’t have quite as meaty of a texture/bite, but it’s still delicious.
Have you checked out his recipe for tvp burgers? It uses methylcellulose as a binder and they are wild. I gave my nonvegan, coeliac dad one last Sunday and he thought it was brilliant!
Instant oatmeal will work.
I'm wondering what can be substituted for the gluten flour? Do you think maybe chickpea flour??
Hi! Is there something gluten free vegans can use to substitute the gluten?
Hey Sauce Stache, have you ever tried making your own homemade tofu? I feel like there are many ideas you can try out such as marinating while its being pressed to fully get flavor in the tofu. Plus to me it tastes better and is cheaper.
Oh, Tofu can be made from chickpeas or lentils. I was really susprised how nice it was. And also cheap! You get so much tofu from 150g gram of dry chickpeas!
@@Wachtendorf_musik yeah I've been thinking about making the red lentil one but never gotten around to it
I've made it with chickpea flour, broth and herbs/spices on the stove top. Then it goes in the fridge to set up. It's a great soy-free option.
@@lc2085 hmmm but usually tofu is gf. It’s a good Soy free options though 🙈. Which I try to avoid. Best
@@user-bv7mk8id5t I meant to say soy free, I corrected it. 😬
What was the dark sauce added after the vinegar in the food processor?
So many of your receipes are amazing! but its very hard to keep tabs. Can you do a grocery list of everything a vegan should have at all times in their cabinet? That way Im not running to the store for one ingredient or not sure what I can subsitutite etc thank you so uch
I'm allergic so is there something else that can be used besides wheat gluten?
was just talking about boca burgers and black bean burgers the other day with my partner 😂 looks delicious as always!!
This burger sounds really good. It will be on my must try recipe list 😋.
DELIGHTFUL! ...though I now curse myself for watching this at 23:19, when the grocery store is closed, and I'm hungry as a damn ox!!! Thank you for another delicious and wholesome meal idea!
...and if it's not too much to ask, would you please link to your background music tracks?!?
This was amazing, thanks.
You're very welcome!
Hey Mark! I started making some of your recipes. I usually make the mushroom burger recipe very very often. It's a very good recipe I just alter it a bit and it has a great crust when I cook them off. It looks like you're using groats in this recipe, is that right?
You can try using quinoa and gf bread crumbs. Or just use the gf bread crumbs only. Prob you will need more binder though like from the starches.
@@user-bv7mk8id5t yeah I know that, i was just curious though. It didn't look like regular oats
have you ever considered giving macro breakdowns for your recipes?
I’m not keen on cooking with oil but that looks interesting.
Also, I ‘m intrigued by your Mud Wtr , might try it when I am out of reishi powder… thank you for sharing
What's a good substitute for the gluten? Looks delicious.
I have fresh dried peas so do I need to cook them before?
I love your use healthy avocado oil instead of vegetable, corn, or canola oils.
They're all the same, doesn't make any difference which you use
@@ninjalectualx a wise man has something to say, a fool has to say something.
LOL then stop being a fool. You are wrong
what is the purpose/job of the cocoa powder?
What’s a good sub for marmite? Not sure where to buy it where I live
This is amazing! I especially love the aioli idea--very, very cool...dts/usa
What can we use in place of the gluten flour?