Homemade Veggie Burgers

I’ve always been a huge fan of the veggie burger. First of all, they’re filling. Secondly, they’re a great way to get your veggies in and most importantly, you can eat them (for the most part) guilt-free.

I was inspired to make this recipe by Vegetarian Times but I took my own spin on it. Try it and let me know what you think!

For sides, I stir-fried spinach and mushrooms in coconut oil and cut up some mango. 

Ingredients:

• 2 15 oz. BPA free cans of unsalted chickpeas (drained and rinsed)
• 1 tbsp of garlic flakes
• 1 large egg
• 1 cup of whole wheat bread crumbs
• 1/2 cup spinach
• 1/4 cup olive hummus
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 cup red peppers (chopped, preferred roasted)
• 1/4 cup mushrooms

Instructions:
1. Preheat over to 400 degrees. Cover baking pan with foil or non-stick cooking spray.
2. In your Vitamix or food processor, combine chickpeas, garlic, egg, bread crumbs, spinach, hummus, oil, salt, cumin and coriander (be careful of over-mixing, try to leave a few chunks of chickpea in mixture).
3. Transfer mixture to large bowl and fold peppers and mushrooms in.

4. Shape mixture into 6 equal patties and transfer to baking sheet.

5. Bake for 40 minutes. Done!