Gluten-Free Chia Burgers

These simple seeds contain more nutrition than most people eat in one day’s time: eight times more omega-3 fatty acids than salmon, six times more calcium than milk, a higher antioxidant content than pomegranates, more magnesium than broccoli, and more fiber than flaxseeds. Plus chia turns into a gel when mixed with liquid, making it the ultimate egg and gluten replacement for use in any and every vegan recipe.

Gather up your ingredients, brace yourself for the ultimate vegan and gluten-free burger-making experience, and see how these curry chia burgers can change your health – and just maybe your life, too!

Curried Carrot and White Bean Fritters:

2 Tbsp chia seeds, ground into powder
6 Tbsp warm water
2 green onions, finely chopped
2 large carrots, peeled and grated (about 1 1/2cup)
1 (15-ounce) can navy beans, rinsed, drained, patted dry, and mashed
2 cloves garlic, minced
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp turmeric
1/8 tsp red pepper flakes (optional)
3/4 tsp kosher salt
1/4 cup garbanzo bean flour
6 Tbsp non-GMO canola oil or coconut oil, for pan frying

Cashew Cream:
1/2 cup raw cashews, soaked overnight
1/4 cup filtered water
1 lime, juiced (about 2 Tbsp)
1/2 tsp kosher salt
1 clove garlic, minced
1/2 tsp dried dill

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