I CANNOT believe I’ve not shared these burgers with you. They are an absolute favorite of mine and they are Ms. Picky Pants’ favorite veggie burger. If THAT isn’t a recommendation, I don’t know what is. I came across the recipe a few years ago in The Washington Post, and after quite a bit of experimentation, we’ve found the version of their version (ha) that appeals most to us. If you’re a fan of Lynne Rosetto Kasper (of American Public Media’s The Splendid Table fame), you should know she has also claimed a version of these as HER personal favorite veggie burger. If you’re not yet impressed I’ll go out and fine some more people who love them… okay, you’re right I won’t. You should just give them a try.
If you’ve got a food processor, these babies are ingredients to table 35 minutes. If you don’t serve on bread (or choose your bread wisely), they’re gluten free. They’re packed with nutrition between the chickpeas and the spinach and if you pantry stock, the only fresh ingredient you need is greens – and yes, you can sub out frozen there. These babies also keep and freeze beautifully. I double the recipe (except when I forget, which I did tonight and I am oh so sad). The flavor is satisfying and while they are not remotely burger-y (you should try these Nutshroom Burgers if that’s what you’re after), they work beautifully with typical burger treatment and really satisfy that hot handheld entree craving. Enough with the sell – let’s get down to some quick and delicious dinner. Continue reading