Smashed Cabbage and Mushroom Veggie Burgers

Bypassed the buns and the frying! Instead I put the whole mix in a hot cast iron skillet with plenty of evoo and made sure there was plenty of oil on the sides and bottom of the pan. Then into a 400 degree over for 45 minutes. Golden on the bottom and top, perfectly cooked in the middle. Cut it into 8 servings and ate with a chopped tomato & cucumber salad, chives, red onion and pickles with a lemon vinairgrette. A really simple meatless monday supper!

I can't find chick pea flour in my area - is there an easy substitute?

Bob's Red Mill is your best source of garbanzo (chickpea) flour. It's a Milwaukee (OR) employee-owned company so you can feel good about supporting them. Food co-ops and natural food markets should carry it.

If you don't have chickpea flour, but have lentils on hand, you can soak them for bit, then blend with some water to make a slurry for the batter (then reduce or nix the water in the recipe to account for the water from the soak/blend). I used red lentils and it worked great.

Some times it's called "besan." So you might find it listed that way. Also in Indian markets. It's so useful if you are vegan or vegetarian that it's worth buying online. You can make excellent vegan omelette or fritattas using it.

Actually eggs do indeed make this recipe vegetarian. The eggs--and the cheese as well--prevent the recipe from being vegan. Vegetarians do not eat meat but they can eat animal products such as eggs, cheese, and milk. Vegans do not eat any product that was produced by an animal.

This was pretty tasty with a strong umami flavor, but the patty remained soft and didn’t really keep a patty shape. It needed a spicy aioli (see below) for garnish. The patties did not stick together well. I let the oil get very hot on medium high (not med-low like recipe says) to get an outer crisp. Next time I may try increasing the chickpea flour to hold together better. I made an aoli with mayo, garlic, soy, hot sauce, paprika that really helped tie it together.

We need fats in our diet and if you choose a heart healthy fat such as olive, avocado, or canola oil, it will be fine. Fat also adds important flavor and texture components. If it matters, I'm a registered dietitian nutritionist.

For all the complainers: they will not resemble a patty or stick together at all when you first put them in the pan -- gather the pieces together and smash them down with a spatula in the pan like it says, then don't touch. By the time they're ready to flip, they will have set on the bottom and will stay together. Don't skimp on the oil, don't put them in the freezer or oven, don't leave out the water. Depending on your stove and pan, you may need a higher setting than medium-low.

I'm a vegan, and I use Just Egg to substitute for eggs. There's some great vegan cheese out there, both squares and grated.

Terrific recipe — as is, with one qualification: I would double the sauce.

Try an Indian grocery store. Gram flour or Besan is a kind of chick pea flour.

These were a big mess though they tasted good. Soft and mushy is not what you want to put on a burger bun. Think of the mixture more like zucchini fritters, maybe add more chickpea flour once you see how much liquid the vegetables generate after sitting for 30 min?

These were delightful—crunchy on the outside and surprisingly creamy inside, and they held together well. I added some Aleppo pepper for a citrusy peppery bite. They were much easier to cook individually in a small pan. On my large cast iron it was a struggle to get them to cook evenly.

If you live in a more rural area like me, Amazon has chickpea flour. So does Whole Foods in more metro areas.