Way Better Than Store Bought Veggie Burgers With Garlic Hummus

Veggie Burgers
This is a favorite because it's so easy to make ahead of time and make fresh on the griddle anytime, or eat as leftovers without the need to re-heat, making a perfect lunch.
They are chock full of veggies, and a great way to use up some rice from the night before. 
Food functions for this meal:  
Eliminators: Carrots, spinach, onion, garlic, herbs
Congestor: Brown rice
Builders: Black beans, eggs (optional), walnuts, and the veg
Put all into a food processor, or ninja bowl:
2 cups spinach
1 can black beans, drained
2 carrots, peeled and chunked
2 garlic cloves
1 bunch of fresh parsley, and a few leaves of chives, tender green onion
8 ounces mushrooms
1 cup walnuts
1/4 cup onion
4 eggs or 4 flax "eggs"
1 can tomato paste
1 cup brown rice
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper to taste
It helps to put the hard textured items in first and pulse, then add the rest of the ingredients. Pulse as you want the mixture to be coarse and crumbly, not pureed.  
Shape patty-like hamburgers and fry on a griddle coated with sunflower oil.
All I did for the "sauce" on top is to spread with garlic hummus - homemade or store bought!
Of course I add eliminators wherever I go, so bring on the snow peas and grapes!

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