Bbq Chick Pea Veggie Burger And Bbq Sauce

• For Burgers:
• 1/2 cup TVP granules
• 1/2 scant cup water
• 1 cup cooked chick peas
• 1/2 to 1/4 cup barbecue sauce, store-bought or homemade
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/16 teaspoon cayenne pepper
• 1 teaspoon chilli powder
• 1/2 teaspoon sea salt
• 2 tablespoons almond butter
• 1/4 cup corn meal, plus extra for rolling patties in
• Oil, for frying (optional)
• For BBQ sauce:
• 1 tablespoon canola oil
• 1 can (6 ounces) tomato paste
• 1 and 1/2 cup chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons agave
• 1/2 teaspoon freshly ground black pepper
• 1/16 teaspoon cayenne
• 1/2 cup apple sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon liquid smoke (optional)

1. For the Burgers:
2. In a microwave-safe bowl, mix together the TVP granules and the water,add dry spices, bring the water to a boil, pour over the TVP granules, cover, and let sit for 10 minutes.
3. In a separate bowl, knead chick peas until soft and mashed.
4. When cool enough to handle, mix in the beans, barbecue sauce, almond butter, and flour. Using your hands, knead the dough to incorporate the ingredients fully, and until the TVP granules are no longer the consistency of granules. This will be about 5 minutes of hand manipulation. If your dough is too dry, add a bit of oil to the mix.
5. Let the mixture stand in the fridge for at least 20 minutes. Form patties, roll each patty in corn meal.
6. Form into patties and cook as desired.
7. If baking, place on a baking sheet lined with parchment or a silicone baking mat and bake for 30 minutes at 350u0b0F (180u0b0C, or gas mark 4) loosely covered with a foil tent, flipping halfway through.
8. If frying in oil, cook for 3 to 4 minutes per side, until a nice crispy golden crust forms.
9. These stand up well on the grill, too!
10. YIELD: 4 BURGERS
11. For BBQ sauce:
12. Heat the oil in a skillet. Add the tomato paste and broth, onion powder, garlic powder, vinegar, agave, cayenne, apple sauce, and soy sauce and bring to a simmer. Simmer over low heat, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat. Stir in the liquid smoke.
13. YIELD: 2 CUPS

burgers, granules, water, peas, barbecue sauce, onion powder, garlic, cayenne pepper, chilli powder, salt, almond butter, corn meal, canola oil, tomato paste, chicken broth, onion powder, garlic, apple cider vinegar, agave, freshly ground black pepper, cayenne, apple sauce, soy sauce, liquid smoke

Taken from www.epicurious.com/recipes/member/views/bbq-chick-pea-veggie-burger-and-bbq-sauce-52833171 (may not work)