Veggie Burgers

I tried experimenting with veggie burgers....... to torture my husband (bwah haha) - and he liked them. And I think they are pretty good too, so we will be making these often. Another great thing about these is you can add in some other veggies you have on hand and need to use up as well. A handful of mushrooms would go good if you like them. I don't, but I'm going to try putting them in next time because maybe it will mask the texture for me!

They also freeze great and if you don't have left over buns they make good left overs on top of a whole wheat tortilla.......(with sriracha sauce on top too, MMmmmm!)

Here's my recipe:
(Adapted from 100 days of real food)

Ingredients

• 3 tablespoons olive oil
• 1 cup garbanzo beans
• ½ cup frozen or fresh corn kernels (no need to thaw the frozen ones)
• 2 scallions, or 1/2 a small onion, coarsely chopped
• ½ red (or green) bell pepper, coarsely chopped
• 2 cloves garlic, coarsely chopped
• ½ teaspoon cumin
• ⅛ teaspoon cayenne (red) pepper
• 1 small raw sweet potato, peeled and chopped into big chunks
• 1 cup chopped fresh spinach
• ¼ cup carrot, peeled and coarsely chopped
• 1 egg, lightly beaten
• ½ cup bread crumb
• ¾ cup grated cheddar cheese (or whatever cheese you want)

Instructions

1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the corn, scallions (or onion) and bell pepper. Cook for 3 – 4 minutes.
3. While those veggies are cooking put the peeled and cut potato into a food processor (with the regular slicing blade, it is not necessary to use the grating blade) and chop it up into fine little pieces.
4. Scoop the potato out onto an old, clean dish towel and twist it tightly over the sink to squeeze all the liquid out of the chopped potato. (I didn't actually do this and it was fine without it.)
5. Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
6. Remove the pan from heat and add the chopped spinach which should wilt slightly.
7. Next, add all of the vegetables to the food processor as well as the egg, bread crumbs, garbanzo beans, and cheese. Process until all items are blended together well (scrape the sides as needed.)
8. Use your hands to scoop up some of the mush, then form it into the shape of a burger. Place them on a plate lined with sheets of wax paper until you are ready to cook and/or freeze them.
9. Using the same non-stick skillet, heat 2 more tablespoons of olive oil over medium heat. Cook the burgers on both sides until brown (being gentle when turning them over).
10. Toast hamburger buns if desired and serve! Goes well with zucchini chips or baked potato cubes drizzled in olive oil and garlic.

Hope you enjoy!