Homemade Veggie Burgers

My first experience making my own veggie burgers. Not as hard as I thought.

4 ounces of whole wheat penne

1/2 cup quinoa

7 ounces veggie broth

cooking spray

3/4 cup onion, chopped

9 fork-fulls of minced garlic

1 15-ounce can chickpeas, drained and rinsed

1/2 cup broccoli, chopped and steamed

1/2 cup green cabbage, shredded

1/4 red bell pepper, finely chopped

2 oil-packed sun-dried tomatoes, drained and finely chopped

canola oil

(I don't have a picture of the ingredients....sorry!)

Cook penne for 19 minutes.

Cook quinoa in veggie broth for 13 minutes. (Will be underdone.)

Process rigatoni and chickpeas in a food processor until smooth and paste-like.

Saute onion and garlic in cooking spray on a frying pan.

In a large bowl, mix together rigatoni-chickpeas-paste, quinoa, broccoli, cabbage, bell pepper, and tomatoes.

Form into 8 patties. They will be EXTREMELY sticky!

Brush tops of patties with canola oil.

Broil in toaster oven until slightly brown on top. Flip. Broil on other side until slightly brown. 

Serve on bun.

So, how was it?

The patties never really solidified. They started to fall though the rack of the toaster.

The flavor was also very bland.

I enjoyed the texture. Because there were so many different ingredients, and they never solidified into a single mass, every different ingredient maintained its own texture. It was exciting for the tongue.

We tried the left over patties on the grill and topped with cheese. The cheese created a bolder flavor. The patties were just as soft.

Socks: These were the feet of all the women who helped me cook and eat!

Recipe adapted from Vegetarian Times July/August 2010