Easy Veggie Burgers
1- 15 oz can of chickpeas, drained
1/2 cup cooked rice ( white or brown)
1/2 cup cooked corn ( frozen, fresh or canned)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1-2 cups rolled oats
1 large carrot shredded
1/4 cup ketchup (more or less to taste)
2 Tablespoons yellow mustard (more or less to taste)
salt & pepper to taste
1 tablespoon parsley
any other vegetables that you like: chopped spinach, mushrooms, chopped peppers or salsa are all great
Preheat oven to 350 degrees.
Keep in mind that the addition of more vegetables may cause the mixture to be very moist and you may need to add more oats or bread crumbs in order to achieve the desired consistency. More veggies may also = more burgers...
In a food processor puree chickpeas. (If you don’t have a food processor mash by hand with a potato masher.)
In a large mixing bowl combine chickpeas, rice, corn, oats, onion powder, parsley, garlic powder, salt & pepper, ketchup & mustard. Mix until well blended. Add 1 cup of oats and stir until combined. Add more oats 1 cup at a time as needed.
Mixture should be stiff but not too dry. The amount of oats needed depends on how much ketchup & mustard you have added. The mix should stick together and form a large ball in your mixing bowl.
I like it with a lot of ketchup & mustard so I always add extra oats. If your mix still seems too wet after adding extra oats try adding some whole wheat bread crumbs. (just put 1 or 2 pieces of whole wheat bread in your food processor)
Form into large patties, press slightly to flatten and bake on a cookie sheet at 350 degrees for about 10 minutes on each side or until golden brown.
My favorite way to eat them is on whole grain bread with lettuce, shredded carrots & mustard.
To reheat just warm in the microwave for about 1 minute.
They freeze really well & are great to pack for lunch at work.
You can make them a little smaller if they are for children or make mini patties and serve as an appetizer or snack. Another great way to use this mix is to bake it in a non-stick loaf pan for about 30 minutes, slice and serve with mashed potatoes & steamed vegetables.