Veggie Burger

Incredible no-guilt burger! We topped ours with Spring Mix, shredded carrots and cucumbers!

Ingredients

  • 2 + 2 tablespoons olive oil
  • 1/2 cup sweet potato - diced
  • 1/2 cup carrot - diced
  • 1/2 cup onion - diced
  • 1 clove garlic - minced
  • 1 cup packed Olivia's Organics Baby Spinach- chopped
  • 1/2 cup cornmeal
  • 1/2 cup almond butter
  • 1 teaspoon ground flax seed
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh parsley - chopped
  • 1 cup cooked chickpeas (reserve liquid)
  • 1/2 cup cooked black beans
  • 1 cup cooked quinoa
  • Whole wheat rolls
  • Olivia's greens for serving

Preparation

  • In a large sauté pan, heat 2 tablespoons of olive oil and sauté the first 4 vegetables for approximately 5 minutes. Add spinach and cook for another minute or 2 until soft. Set aside to cool.
  • In a food processor, add the cooled vegetables and the remaining ingredients, until just combined. If necessary, add a little reserved liquid 1 teaspoon at a time.
  • Shape the mixture into 8 burgers and place on a sheet pan and refrigerate for 30 minutes.
  • Heat a large sauté pan with 2 tablespoons of olive oil and cook the burgers for 4 to 5 minutes on each side. 
  • Serve on whole wheat rolls and top with hummus or a dressing of light sour cream (or Greek yogurt) mixed with a little paprika. Add your favorite Olivia’s greens and toppings.

Categories: Entree, Spinach