Recipe Vortex

1 can (15.5 ounces) chickpeas

1/2 cup cooked quinoa

2 cloves garlic, minced

1/4 cup onion, finely chopped

1/2 cup breadcrumbs (toast GF bread then crumb in the blender)

1/4 cup fresh cilantro, chopped

1/2 tsp salt

1/4 tsp pepper

1/2 tbsp chili powder

1 tsp cumin

juice of 1/2 lemon

1-2 tbsp water (if needed)

2 tbsp avocado oil (for frying)

1 tbsp ghee (for frying)

4-5 pieces of naan

tomato slices

arugula

red onion, diced

hummus

tzatziki

crumbled feta

Make fresh Tzatziki and Hummus.

Make the burger patties: In a large bowl, mash the chickpeas. Add in the rest of the veggie burger ingredients, except the oil, and stir until well combined. Form into mini burgers. If the mixture seems dry, add in a couple tablespoons of water.

Cook the burgers: Heat the olive oil in a large pan over medium heat. Once heated, cook the burgers for about 3-5 minutes per side until golden brown.

Assemble the sandwich: Layer 2 mini burgers, and any desired fixings on one half of the naan. Fold the sandwich up and devour!