Sun-dried Tomato Veggie Burgers
These unique veggie burgers are loaded with fiber, protein and flavor; they make great picnic fare or a not-sad desk lunch. You can prepare the patties in advance, freeze in a plastic bag with wax paper between each patty, and cook when ready to eat. This recipe makes 5 burgers, but can easily be doubled.
PREP TIME: 50 minutes
COOK TIME: 10 minutes
For the burger patties:
1 14.5 ounce can chickpeas, rinsed and drained
1 medium red onion, chopped
1 cup walnuts
2 cloves garlic, minced
3 sun-dried tomatoes (from a jar of oil-packed tomatoes), chopped
1/4 cup fresh basil or parsley leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 whole-grain buns, split and toasted
1 tablespoon olive oil
2 avocados, peeled, pitted and mashed with a fork
Large handful of baby greens or spinach leaves
Pulse walnuts in a food processor until just ground; you want to make ground walnuts, not walnut butter for this step. Remove walnuts from processor and add chickpeas, onion, garlic, tomatoes, basil or parsley, salt and pepper. Pulse until combined. Add walnuts back in and pulse until combined; you want the mixture chunky but blended enough to form into patties.
Transfer mixture to a bowl, cover and chill for 30 minutes; this will firm up the mixture so it's easier to make patties. Once chilled, remove mixture from refrigerator and with your (clean) hands, for the mixture into 5 patties. Place each patty on a plate as you work.
Heat a large skillet to medium-high and add 1 tablespoon olive oil. Cook the patties for 5-7 minutes, flipping once halfway through cooking; you want the patties heated through and nice and crispy brown on the edges.
To assemble, smear a scoop of avocado on the cut side of each bun. Top with a burger patty and some leafy greens. Place bun top on each burger and serve.