Hayl's Kitchen

Prep:
1 Preheat oven to 350°F and line a baking sheet with parchment paper.
2 Drain peas/chickpeas/beans until dry.
3 One at a time, pulse cauliflower and carrot in a food processor and until ground into large “rice” grains (or use a large-hole grater).
4 Chop onion using food processor or knife.
Make burgers:
1 Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, 2 minutes.
2 Add cauliflower and carrot and cook about 3-4 minutes until tender and cooked. Add paprika, cumin, cayenne pepper, salt and pepper and cook for 30 seconds.
3 Transfer to large bowl and set aside to cool. Place in freezer to speed up process.
4 Pulse peas/beans and oats in food processor to form rough textured mixture.
5 In a small bowl, whisk eggs.
6 Add pea/bean-oat mixture, eggs and barbecue sauce to cooled vegetables and mix.
7 Let rest for 5-10 minutes so that the mixture gets thick.
8 Divide the mixture into 8 parts.
9 Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and flip onto baking sheet. Flatten down slightly
10 OR
11 Use slightly wet/greased hands and shape into ¾” thick patties.
12 You should have 8 patties.
Cook:
1 Bake for 25-30 minutes until light brown and crisp (or use air fryer for 20 minutes). Allow to cool before removing from pan, or they will be soft.
2 OR
3 Heat a skillet or grill over medium, grease well with olive oil or spray and cook burgers for 4-5 minutes each side (8-12 minutes total).