Olives, artichokes and quinoa. Oh my!
I'm a sucker for frozen veggie burgers, especially Hilary's Hemp and Greens Burger, but the homemade variety just can't be beat! These burgers are quick and easy.
Excuse the terrible photos. Although the veggie burger looks identical to the countertop, I promise it tastes much better! Multi-colored granite is not the most photogenic food backdrop, but I was too damn hungry to get creative with the photography.
These veggie burgers tasted great, were just as good as leftovers and got lots of praise from the fam, but they were pretty crumbly. I used a recipe from Vegnews.com with many of my own additions/changes and although their instructions didn't call for it, I think next time around I would mix all of the ingredients in a food processor before making the patties to help with the 'stick'. Note: if you use the food processor trick, there is no need to do as much chopping. Especially with the olives, garlic and artichokes.
1/4 cup of dry quinoa yields 1/2 cup cooked. I used coconut oil for the cooking and the burgers were served on Ezekiel sprouted grain sesame bread smeared with roasted red pepper hummus.
Makes 6 patties
What You Need:
2 15-ounce cans garbanzo beans, drained and rinsed
1 small onion, chopped
3 cloves of garlic chopped
1/2 cup chopped red bell pepper
1/3 cup chopped kalamata olives
1 jar marinated artichokes, drained and chopped
1 large handful fresh, chopped kale
1/2 cup oats
1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp pepper
1/2 cup quinoa, cooked
What You Do:
1. In a large bowl combine beans, onion, and garlic. Using a potato masher, lightly mash until about half of beans are mashed. Add in remaining ingredients and stir well.
2. On a cutting board or clean work surface, use bean mixture to form burger patties with your hands. Make sure to pack tight.
3. In a lightly greased (I used coconut oil) frying pan on medium-high heat, cook burgers for about 5 minutes on each side or until both sides are golden. Serve on a bed of greens or bread/bun of your choice.