This was the very first veggie burger we made for our family, and it launched our obsession with plant-based burgers. This one is full of flavor, packed with nutrients, and can be whipped up and on the table in only 30 minutes!
1¾ cups cooked garbanzo beans
1 medium carrot, finely chopped
½ medium red pepper
½ medium onion
Large handful of spinach
2 cloves garlic, minced
Dash of cayenne
2 heaping tablespoons smoked paprika
¼ cup sunflower seeds
1 tablespoon chia seeds
2 tablespoons pumpkin seeds
1 cup spelt flour (or garbanzo bean flour for a gluten-free option)
Makes 10 burgers.
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or nonstick foil, and set aside.
2. Place the first 8 ingredients in a food processor and pulse until well blended. Remove the mixture and place in a large mixing bowl.
3. Add the sunflower, chia, and pumpkin seeds and mix well. Add the flour to the mixture and stir until well blended.
4. Shape the mixture into 10 patties and place them on the prepared baking sheet. Bake for 15 minutes, then flip the patties over and bake for another 10 minutes or until firm.
Fun Fact: This burger is extremely kid-friendly. The vegetables have all been processed, so you aren’t left with any chunks or pieces and the smoked paprika gives the burger a bacon-like flavor that kids really enjoy. We recommend topping it with their favorite ketchup or some Ranch Dressing (page 125).
