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Spinach and Chickpea Burgers

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The Great Vegetarian Challenge: Day 2

Um, pardon me? You, yes you – spring allergies. What did I ever do to make you hate me so much? What makes you think that a bright red runny nose and puffy eyes are considered “attractive?” What gives you the right to bestow feelings of poo on me while my outdoor to-do list exceeds past the Kansas state line? How would you feel if I cast evil human allergy spells on you and kept you from the things you love?

Let me speak to your manager.

I do realize I’m talking to pollen and that it cannot hear me. I also realize pollen doesn’t have a manager.

Thank you and goodnight.

Spinach and Chickpea Burgers:

What it took for 4 burgers:

* 1 (14.5 oz) can chickpeas (drained and rinsed)

* 5 oz spinach

* 3 Tbs. extra virgin olive oil

* 1 tsp cumin seeds, toasted

* 2 eggs

* juice from 1/2 lemon

* 1 tsp salt

* 1/3d cup all-purpose flour

* 1/3rd cup whole-wheat breadcrumbs

Preheat oven to 350.

In a medium skillet, heat a tsp of the oil. Add the toasted cumin seeds and spinach and cook until completely wilted, a couple of minutes. Transfer to a plate to cool. If necessary, drain the excess liquid. Finely chop.

Toss 1 1/4 cups of the chickpeas, eggs, lemon juice and salt into a food processor. Pulse until the mixture is like a chunky hummus. Not too smooth, not too chunky beany.

In a large bowl, combine the remaining 1/4th cup chickpeas with the spinach. Mash it up with a potato masher. Toss in the bean-egg mixture and stir to combine. Fold in the flour and breadcrumbs at this point. If you need a little more, add it. If it’s too dry, add a teeny bit of water. Shape into 4 patties.

Back in the skillet, add the remaining oil and heat over medium-high. Add the patties and cook until browned on both sides, between 6 and 10 minutes. Transfer the burgers to the oven and cook for about 10 more minutes, until firm.

Serve with all your favorite fixings!

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