Curried Spinach and Chickpea Veggie Burgers


Let me tell you something about myself. I love veggie burgers. I often judge a restaurant by three things; their veggie burgers, their grilled cheese and their onion rings. I know they sound like simple dishes, but often, they’re what I turn to when I go out to eat. And if those dishes are not good, uh oh.

So I’m always trying out new flavor combinations for veggie burgers at home. It’s a great weeknight dinner and they tend to freeze well for future meals.

This spinach and chickpea burger fell together. I was in the mood for a falafel flavor without the falafel and the mess it comes with. I needed simple. I also had some spinach I wanted to use up and I didn’t want to turn it in to a salad.

I’ve been keeping my Cuisinart food processor out on the counter lately, so these came together super fast.

I mixed up a can of chickpeas, an onion, some garlic and the spinach in the food processor. I then added some spices.

I formed them in to burger shapes and then lightly fried the burgers in a pan that was coated lightly in olive oil. I just wanted them to brown and hold together.

I then placed them in an oven at 375 to finish cooking.

I enjoyed these with a salad, while my kids devoured them on a sandwich thin along with extra spinach and sliced avocado and French fries on the side. Hope you enjoy these as much as we did!

Curried Chickpea and Spinach Burgers
Recipe type: Burger, Sandwich, Veggie Burger

  • 2 tsp. olive oil
  • 1 can chickpeas
  • 1 small onion
  • 1 bag of baby spinach – about 3 cups
  • 3 cloves garlic
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper

  1. Mix everything together in a food processor.
  2. Form mixture in to burgers.
  3. Pan fry in a large sauté pan.
  4. Finish cooking in an oven at 375. It should bake for around 10 minutes or so.
  5. Serve them dressed with your preferred burger toppings. Enjoy!


Meatless Monday: Vegetable and Rice Patties

My older daughter just left for camp. It’s so odd having one less child in the house. When I got home and started to prepare dinner this evening, there was nobody to complain. Nobody questioned the flavors that would show up on the plate. I kind of miss it! It is nice though to be left with just my kid who eats anything. It’s a nice treat to see everything eaten on the plate – even the onions.

I still miss the kid. A lot. And it’s only been a day.

We were gone over the weekend, and I have a limited selection of what is available in the fridge. As with any Monday, dinner must be fast. With a limited supply of veggies and some cooked rice in the fridge, these veggie rice patties were perfect for a light dinner. When paired with a salad, everyone is happy.

Vegetable and Rice Patties 

2 cups cooked rice, cooled (white or brown works)
1 small onion, chopped
5 cloves garlic, crushed and chopped
1/4 cup sun dried tomatoes, chopped
1 small green pepper, chopped
3/4 cup mushrooms, chopped
1 small zuchinni, chopped
1 small yellow squash, chopped
1 cup shredded cheese (I used a cheddar jack blend)
3/4 cup panko crumbs or gluten free alternative
2.5 tsp. salt
2 tsp. pepper
2 tsp. red pepper flakes
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. rosemary
2 tsp. garlic powder
4 eggs
2-3 tbsp. vegetable oil for pan frying


Mix everything together in a large mixing bowl. Shape in to patties and let sit on a plate for about 10 minutes to set.

Pan fry in a small amount of oil for a few minutes on each side – until browned.

Drain on paper towels.


Vegetable Rice PattiesN
This post is linked to My Meatless Mondays
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