Homemade Veggie Burgers

Veggie burgers really don't have to be bland frozen bricks. These guys are packed with flavor and will rival any meat burger. MORE + LESS -

Macheesmo

November 26, 2014

(15 ounce) cans chickpeas (drained)

large eggs

medium onion, diced

lemon zest only

1/2

red pepper diced

1/2

green pepper diced

jalapeño seeded and diced

cloves garlic, minced

tablespoon olive oil

cup bread crumbs

cup rolled oats

teaspoon paprika

teaspoon red pepper flakes

teaspoon whole cumin seeds

teaspoon celery salt

teaspoon black pepper

pinch kosher salt

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1

Drain chickpeas and add them to a processor with the eggs. Pulse to combine, but not until smooth. Some texture is good.
2

Dice peppers, onions, garlic, and jalapenos. Add veggies to skillet along with a few drizzles of olive oil over medium-high heat. Cook until soft, about 4-5 minutes.
3

Add spices to vegetables and cook for another minute until spices are fragrant.
4

Let veggies cool for a minute, then mix in with egg/chickpea mixture.
5

Add lemon zest, oats, and bread crumbs to the mixture.
6

Let mixture sit for 15 minutes so the oats and bread crumbs can absorb the liquid.
7

Form into 8-10 patties. If the mixture won't stick together well, add a bit more bread crumbs or oats until it's dry enough to stick.
8

Grill Patties on a very hot grill for about 4 minutes a side. Feel free to add cheese and any other toppings you would normally add to a burger.