I love how versatile veggie burgers are. You can eat them on a bun, on a piece of toast, on salad, or just plain. They also taste delicious with a wide array of toppings, such as avocado, sauces, tomatoes, etc. This particular veggie burger recipe has a simply, earthy flavor. They freeze really well, and make a super quick and easy meal. You can basically eat them with anything you have in your fridge at the moment!
- 1 can chickpeas
- 1 c. pre-cooked brown rice or quinoa (you can cook your own, but I bought a pre-cooked package from the store to save time).
- 1 small onion
- 1 c. mushrooms
- 3/4 c. walnuts or pecans
- 4-6 cloves minced garlic (or 1/2-3/4 tsp. garlic powder)
- 1 Tbsp. cumin
- 1/2 tsp. dill (sub with turmeric or coriander for another flavor variation)
- 1 Tbsp. tahini sauce
- Salt and pepper to taste (about 1/2 tsp. each)
- Combine all of the ingredients in a food processor. Pulse until well combined. If you don't have a food processor, finely chop all of the ingredients and mash with a potato masher or fork.
- Heat a drizzle of olive oil in a skillet over medium-low heat. Cook for 5 minutes on each side, or until browned and slightly crispy.