I feel like I am breaking some unspoken blogger rule right now by not posting a seasonal Turkey Day recipe.
I have my share of them, and more to come next week. But this burger was just so good I had to share it with you all!
I'm becoming the master of making fun and interesting veggie burger combos. My husband is quite happy with my menu choices. He went nutty for this burger. Eating it for dinner, lunch and then dinner again!
My husband doesn't give me much for feed back when I ask how good a dish is. Or if it's blog worthy. I get the "Yeah, it's good" with a shoulder shrug. How I know he really likes something is when he goes for seconds, thirds, or then eats the same thing for days in a row.
After that, I know it's safe to share with my readers!
This burger is simple really. Not too much to it. The base is pureed chick peas, some sauteed onions, bell peppers, spinach, and feta cheese. Topped with more fresh spinach, some crispy fried onions (YUM), and because I don't like big slices of raw tomato, I roasted a few slices and topped the burger with those.
This is a burger that vegetarians and carnivores can get behind!
Spinach Feta Veggie Burgers with Crispy Fried Onions and Roasted Tomatoes
1 15 ounce can chick peas drained and rinsed
1/2 cup bread crumbs
1/4 cup diced onions
1/4 cup diced bell peppers
1/2 tsp salt
1/2 tsp ground cumin
3/4 cup feta cheese crumbles
2 handfuls of fresh baby spinach
(Veggie stock Optional)
FOR THE TOPPINGS:
1 medium onion sliced thin
2 tbs olive oil; divided
1/2 tsp salt; divided
1 large tomato sliced
In your food processor, add in chick peas, bread crumbs, onion and egg. Pulse until pureed. Add in bell pepper, pulse a few times just to dice the pepper and incorporate it.
Add in remaining burger ingredients pulse a few times just until combined.
If the burgers seem to dry, add in a bit of vegetable stock. If they are too wet, add in more bread crumbs 1 tbs at a time.
Form burgers into patties. Should yield about 4 burgers.
Fry in an oiled fry pan over medium/high heat. About 4 minutes on one side then flip and fry for another 2-3 minutes on the other side. OR until the burgers are golden brown.
Place on your favorite whole wheat burger buns. I make my own! For the recipe click HERE.
To start your toppings.
In a fry pan over medium/high heat, add in 1 tbs olive oil, 1 medium onion, and 1/4 tsp of salt fry until crispy and browned. Remove from pan and place onto a paper towel to strain some of the oil off.
For the tomatoes. Preheat oven to 400. On a parchment paper lined cookie sheet place tomato slices in one layer, drizzle with remaining olive oil and salt.
Roast for about 10 minutes or until they are starting to caramelize on the tops.
With a spatula carefully remove from the cookie sheets onto the prepared burgers. Top with the fried onions....
And then stuff your face!