The Veggie Burger King

There really is nothing better than making things from scratch - especially when it's food :) I was first inspired to make veggie burgers from scratch when I was searching the web for vegetarian recipes. I found a great veggie burger recipe, and altered it to suit my taste, and whatever veggies I could find in my fridge. You can get really creative: each time I make this, I change up the veggies and have fun with it!  Literally any veggies will taste great in a veggie burger, and no need to mention how healthy these are!! These burgers are really easy to make, all you need is a good "food chopper" or a food processor, and a little creativity.  I personally suggest a food chopper because it will not make the mixture of veggies very smooth.  The food chopper will give you the perfect consistency.  If you do use a food processor, don't blend the ingredients together too much. 

The ingredients:

- 2 1/2 cups boiled chickpeas, OR canned chickpeas, "garbanzos," rinsed and drained.

- 1 cup of 2 more kinds of veggies: some suggestions - mushrooms, any kind of beans, zucchini, eggplant, bell peppers...etc!

- 2 large eggs 

- 3 garlic cloves, minced

- 1/2 teaspoon salt

- 1/3 cup fresh cilantro

- 1 onion 

- 1 cup toasted bread crumbs

- 1 teaspoon cumin

- 1 teaspoon dried thyme

- 1 teaspoon sweet pepper

- 1 teaspoon black pepper

- 1 teaspoon oregano

- 1 tablespoon extra-virgin olive oil

 

If you are using sprouted chickpeas, steam them until just tender for approx. 10 minutes. It's a lot easier and faster to use the canned chickpeas, so if you're using those, you can go ahead and combine the chickpeas and other veggies, garlic, eggs, and salt in a food processor/food chopper.  If you are using a food chopper, do not add in the eggs yet. Do not over-puree the mixture - Stop when the mixture reaches the consistency of a very thick, chunky hummus. Pour into a mixing bowl and if you were using a food chopper, you can now add in the eggs, and use a whisk to mix and fold them well into the mixture.  Add the breadcrumbs and all the spices, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that does not stick to your hands. It should be able to roll on and off your skin easily.  Once you have the right consistency, dive in.  First, you must know that in order to make a perfect patty, u must make the perfect ball.  Grab about a handful of the mixture and form into a perfect ball.  The ball should not be sticky, but rather smooth.  Then pat the ball down into a patty. You should be able to form the entire mixture into twelve 1 1/2-inch-thick patties. If the mixture is too moist, you can always add more bread crumbs a bit at a time to firm up the dough. If the mixture is too dry, add a bit of water.  

 

Heat the oil on medium-low in a heavy skillet (I use a grill pan to get those cool grill marks :P) and add 4 patties at a time.  Cook for 7 to 10 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. You can cook all the patties, or store the rest in the fridge (up to 1 week) or freeze for later use.

Serve on a regular white bun or whole-wheat bun if you want some extra fiber! Garnish your burger bun with more veggies - iceberg lettuce, round tomato slices, dill pickles, red onions (cut round) and whatever your heart desires! Compliment them with some garlic roasted potato wedges! Yum.

My husband and I really enjoyed these - I made them today with all the veggies i had available in the fridge - chickpeas, eggplant, and zucchini! 

So there you have it, a perfect meal to satisfy your cravings, and a heart-healthy one too ... You can't go wrong with veggies! 

Bon appetit :)