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!

photo 3 (6)
For sides, I stir-fried spinach and mushrooms in coconut oil and cut up some mango. 


  • 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

photo 1 (6)

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).photo 2 (5)
3. Transfer mixture to large bowl and fold peppers and mushrooms in.

photo 4 (2)
4. Shape mixture into 6 equal patties and transfer to baking sheet.

photo 5 (1)
5. Bake for 40 minutes. Done!

photo 2 (6)

Categories: Food