Oh me, oh my! I’m a fool for these hearty vegan burgers. I had 1 for breakfast with sliced avocado, and 3 for dinner. Thankfully the recipe makes 12-14 burgers, because they are so good!
I’ve been making sweet potato burgers for some time, but have just now gotten around to writing down my recipe. For these burgers you’ll need a food processor to slice and dice the ingredients at each step. If you don’t have one, I’m sure you could mince and chop vegetables by hand, and mash the garbanzo beans with a fork. Keep in mind, the recipe calls for two cans of chickpeas (nearly 4 cups), so that would be a lot of fork mashing. Arm workout!
I’ve always been a burger fan. I can proudly say I have never in my life eaten a classic red meat burger (phew!), but I did grow up loving Nana’s turkey burgers. I thought salmon burgers were pretty good too. My first introduction to veggie burgers was in the form of a frozen patty. At some point my mom started buying Dr.Praeger’s frozen veggie burgers at Costco. They were so good. She really doesn’t enjoy cooking, so she’d stick them in the microwave, and voila! 1 minute later you’ve got a burger! Me, I’d cook them in a skillet with a little oil to make the edges crispy. mmmmm!