Blueberry Hemp Burgers

By • February 24, 2017 0 Comments

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Author Notes: easy, delicious, vegan veggie burgers. hearty and just so goodAnnieCate

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Makes 8

  • 2 cans of chickpeas, rinsed and drained
  • 4 smallish carrots (about 6 oz worth)
  • 1 10 package frozen spinach, thawed and squeezed of moisture
  • 1/2 cup finely diced purple onion
  • 1 jalapeno
  • 2 teaspoons coarse kosher salt
  • 1 1/2 cups frozen Maine blueberries (do not thaw)
  • 3/4 cup hemp seeds
  1. Preheat oven to 400. Set aside 1 cup of the chickpeas.
  2. Roast the rest of the chickpeas for about 5-8 minutes. This will dry them out a bit and give the burger more of a hearty bite.
  3. Raise the heat to 450.
  4. In a food processor or blender combine the carrots, spinach, chickpeas (both roasted and unroasted), jalapeno, and salt. Blend to a coarse paste.
  5. Stir in the onion, blueberries, and hemp seeds.
  6. Form into patties. The patties I made were 3 1/4 inch in diameter and about 1 inch thick. This yielded 8 patties. I've been able to stretch the recipe to 10 patties by making them a bit thinner....but honestly, the nice thick meaty ones are better.
  7. Place on a parchment lined cookie sheet (I actually like to form the patties directly on the sheet, so I don't have to move them)
  8. Bake for 22 minutes.
  9. Serve with ketchup (optional), love (not optional) and avocados/

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