|My homemade veggie burger topped with a sprinkle of shredded cheddar, lettuce and tomato|
I’m not posting an Instagram recap tomorrow. In fact, I might scratch the weekly recap on a whole since there’s really no reason to post my photos twice. If you still want to see what I’m up to during the week through my photos, feel free to follow me here.
With that said, today I’m posting a perfect accompaniment to my Pickled Garden Mix. While I’m a born carnivore, I spent a year and a half while I was in college consuming a vegetarian diet. Even though it was difficult at first (think: going out to restaurants with friends and being the only one substituting tofu for chicken–I didn’t even want to eat fish because that wasn’t a true vegetarian way), I eased myself into creating new, meatless meals to satisfy my taste buds. I not only felt better, I dropped a lot of weight ditching meat products.
Of course there was that one fateful day that led me right back to eating meat after that year and a half stretch of being a fully committed vegetarian. Ever since that day, I’ve gone back to my old, carnivorous ways. While my husband is a full on meat-eater, I like eating meatless meals for breakfast and lunch and then cooking something we both enjoy for dinner. Eating meatless meals is good for our bodies and our animal friends. I became a big fan of veggie burgers while I was on a vegetarian diet. I enjoyed anything from frozen Boca and Morningstar burgers to a nice, grilled portobello on a bun. I may have even tried fast food veggie burgers although I’m not quite sure they count (I have to assume those cookers don’t get cleaned between meat and veggie patties).
Summer’s coming, the grill is out and what’s better than a burger that’s been cooked out on the grill? How about a homemade veggie burger made with some easily accessible ingredients?
|Homemade veggie burger with a side of my Pickled Garden Mix|
Homemade Avocado and Chickpea Burgers
- 1 medium avocado, cut into chunks
- 1 – 16 oz. can chickpeas, drained and rinsed
- 2 cloves of garlic
- 1 large egg
- 1 tbsp. organic virgin coconut oil
- 2 cups oatmeal, divided
- Pinch of red pepper flakes
In a food processor, add avocado chunks, chickpeas, garlic, egg, oil, red pepper flakes and 1 cup of oatmeal.
Process until well-combined and mostly smooth.
Transfer mixture to a bowl and add the other cup of oatmeal.
Mix well with a wooden spoon.
Form mixture into patties.
Cook as you would a regular burger/veggie burger or store in plastic wrap in freezer.
You can season these up however you like as they may seem a little bland on their own. However, I kept them on the plain side so I could jazz them up with toppings!Enjoy!