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