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Makes
8
Author Notes
easy, delicious, vegan veggie burgers. hearty and just so good —AnnieCate
Ingredients
2
cans of chickpeas, rinsed and drained
4
smallish carrots (about 6 oz worth)
1
10 package frozen spinach, thawed and squeezed of moisture
1/2 cup
finely diced purple onion
1
jalapeno
2 teaspoons
coarse kosher salt
1 1/2 cups
frozen Maine blueberries (do not thaw)
3/4 cup
hemp seeds
Directions
- Preheat oven to 400. Set aside 1 cup of the chickpeas.
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Roast the rest of the chickpeas for about 5-8 minutes. This will dry them out a bit and give the burger more of a hearty bite.
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Raise the heat to 450.
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In a food processor or blender combine the carrots, spinach, chickpeas (both roasted and unroasted), jalapeno, and salt. Blend to a coarse paste.
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Stir in the onion, blueberries, and hemp seeds.
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Form into patties. The patties I made were 3 1/4 inch in diameter and about 1 inch thick. This yielded 8 patties. I’ve been able to stretch the recipe to 10 patties by making them a bit thinner….but honestly, the nice thick meaty ones are better.
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Place on a parchment lined cookie sheet (I actually like to form the patties directly on the sheet, so I don’t have to move them)
- Bake for 22 minutes.
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Serve with ketchup (optional), love (not optional) and avocados/
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