Prep:
Cook:
Total:
Ingredients
- 2 cups chickpeas, cooked
- 1 cup wild rice, cooked
- 3 tbsp sunflower seeds
- 2 tbsp walnut, pieces
- 2 tbsp ground flaxseed
- 3 tbsp plain instant oats
- 2 clove garlic, minced
- ½ diced red bell pepper
- 1 whole jalapeno pepper, diced
- 1 whole carrot, shredded
- 3 tbsp plain Greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp low-sugar barbecue sauce
- salt and pepper to taste
Directions
- Begin by preheating your oven to 300 degrees F. Toast the sunflower seeds and walnuts for about 10 minutes.
- Mash together the chickpeas and hot rice using a masher until a thick paste is formed.
- Stir in the rest of the ingredients.
- Form into four patties. Grill for about 4-5 minutes per side, or until slightly browned and firm.
- Brush with a little extra barbecue sauce for added flavor partway through cooking. Serve immediately.
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