The Kitchen Sink Veggie Burger

Whenever Passover rolls around, it means a lot of food and family time! If i’m lucky my mom assigns me to cook a dish. Shocking but she does not love having me in the kitchen all the time. This year she left me in charge of veggie burgers. I was planning on making my falafel burgers  but didn’t have the right ingredients, so I worked with what I had and came up with this burgers! Loaded with vegetables and herbs and added some nuts for a little texture and crunch. Feel free to make these burgers your own, switch up the beans, spices or vegetables. You can even add in some super-foods such as:chia seeds,flaxseeds or hempseeds for an extra boost of protein.Recipe: preheat oven 350

• 2 1/2 cups cooked chickpeas
• 3 cups cooked lentils
• 2 cups chopped pecans (any nut or seed can work)
• 3 cups of shredded vegetables (carrots,zucchini)
• 1 cup of finely chopped mushrooms
• 3 tablespoons of fresh lemon
• 2 tablespoons tahini paste
• handful of basil
• 1 teaspoon garlic powder
• salt to tast

1. In a food processor process chickpeas and basil till mushy and smoothish. Place in a large size mixing bowl
2. puree your lentils till a paste forms and its smooth, mix with chickpea mixture
3. Add remaining ingredients to the bowl-chopped pecans,shredded vegetables,mushrooms,lemon and salt.
4. Hands work best combine everything, then form 22 medium size  patties 
   

   Pre-cooked

5. Bake at 350 for 30 minutes till brownish then flip them and cook for an additional 15 minutes. Let cool, feel free to store them in the freezer. You can freeze them on a tray then store them in ziplock bags to avoid them breaking or sticking together.