Garlic, Basil & Tomato Veggie Burgers

Uh, hello.

Can someone puhlease tell me when it became September? Did August really happen? And did I really just miss it?

I remember the days when September signaled going back to school… A renewing of sorts accompanied by boots with shorts and pumpkin spice lattes. Those days were nice. Simple, really.

But unfortunately this September is the first one I’ve had without that feeling. I am no longer in school, I have no classes to return to, no new boots with shorts, and I honestly haven’t been in the mood for a pumpkin spice latte.

Anyway, we should probably start talking about these burgers because they’ve become a sort of coping mechanism. And this cheese. There is definitely a time and place for cheese and this is definitely it.

Garlic, Basil & Tomato Veggie Burgers

(yields 4-6 patties)

inspired by edible perspective

Ingredients:

2 cups chopped spinach, stems removed and lightly packed

1 1/2 cup chickpeas, rinsed and drained

5 basil leaves, coarsely chopped

2 cloves garlic, minced

1/2 cup diced tomatoes

2 tablespoons extra virgin olive oil, divided

3/4 cup rolled oats, partially ground

1/4 cup raw sunflower seeds

sea salt and pepper, to taste

4-6 large tomato slices

4-6 large fresh mozzarella slices

4-6 whole wheat buns

Preparation:

Place rolled oats in a food processor and pulse until partially ground. Transfer to a large bowl and set aside.

Meanwhile, place spinach, chickpeas, onion, basil, garlic, and tomatoes in your large food processor and pulse until all ingredients are well blended, though still a bit textured. Add in 1 tablespoon of olive oil and pulse to combine.

Transfer the mixture to the oat bowl and add sunflower seeds and salt and pepper, to taste. Stir to combine. — If the mixture feels dry, add a bit more olive oil and stir to combine. If the mixture is too wet, add more partially ground oats.

Once the mixture is nice and textured, form into 4-6 patties, depending on the size you prefer. Heat remaining tablespoon of olive oil over a large skillet on medium heat. Once surface is hot enough, place patties in skillet, cooking one side until brown, about 4-6 minutes. Once done, flip and cook the other side.

Remove from heat and let cool a bit. Meanwhile, preheat your oven to broil on high and place burgers on a baking sheet. Slice a large tomato into 4-6 slices, then chop a block of fresh mozzarella into 4-6 slices. Top each garlic burger with 1 slice of tomato and 1 slice of mozzarella and place under the broiler until bubbling and golden brown. Once cooked, remove and place burger between a whole wheat bun or on a bed of vegetables.