There is nothing better than grilled food. I wanted a savory veggie burger, but didn’t have any in the freezer. I thought “hmmm what would rachel ray do?” Well, she’d make her own from scratch! So that is what I did. I pulled out everything in the refrigerator and pantry that I though would work in a veggie burger. It ended up being a success and I can’t wait for you guys to try it! I plan on using the leftovers as a salad topper tomorrow.
- 1 Can Chickpeas Rinsed and Drained
- 2 Cups Fresh Spinach
- 1/4 Cup Chopped Red Onion
- 1/3 Cup Ground Flax Seed
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- 1/2 Tbsp Garlic Powder
- 1 Tsp Dill
Place all ingredients in electric mixer. Slowly mix ingredients together, gradually increase speed as they form into a thick “cookie dough” texture.
Heat Grill to 500 ( you can bake these or cook on stove too)
Spray a sheet of tin foil with olive oil cooking spray
For 9 patties with veggie burger batter.
Cook each side for 7-8 minutes. They should be lightly brown and soft like a hamburger, but have that grilled crunch on the outside. I also grilled a couple avocado pieces to add to the top of the burger.
I added kale, onion and avocado to the top of my burger and yellow mustard as my dipping sauce.
I found these vegan buns at Whole Foods. They also sell them at Trader Joes.
I only had one veggie burger for lunch, so I froze the rest. I think they should be good for a couple weeks.
Makes 9 Veggie Burgers-Per Burger : 62 Calories, 10g Carbs, 3g Fiber, 3g Protein, 124g Sodium, 0g Sugar, 1.5g Fat