Servings: 5 Prep time: 45 min Cooking time: 15 min
Ingredients
1 Tbsp olive oil
2 cups broccoli florets (1 medium head broccoli), raw, finely chopped
1 medium carrot, finely chopped
1 tsp onion powder
½ tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
1 15oz can chickpeas, low sodium, drained and rinsed
½ cup + 1 tbsp oat flour (or ground old-fashioned oats)
¼ cup whole grain breadcrumbs
¼ cup feta cheese
2 eggs
Directions
Heat oil in a skillet over medium heat. Once hot, add broccoli and carrot and sauté for 5 minutes. Set aside to cool.
Add to food processor: cooked veggie mixture, chickpeas, oat flour, breadcrumbs, cheese or nutritional yeast, eggs or flaxseed, salt, and pepper. Pulse until well-combined, but not mushy. It should still have texture.
Form into four tightly packed patties. It may help to wet your hands. Place patties on a plate lined with parchment paper and refrigerate for at least 30 minutes. Patties can be frozen at this point.
Return pan to burner over medium heat. Add additional olive oil for cooking the burgers. Once hot (the pan should sizzle), cook patties for about 4 minutes per side or until browned.
Serve as is or on whole grain buns with spinach and hummus or desired condiments.
Notes:
Burgers can also be made in the air fryer for extra crisp.
To make the recipe vegan, substitute nutritional yeast for cheese and ground flaxseed for eggs.
To make the recipe gluten free, use GF breadcrumbs.
