Breakfast veggie burger

Breakfast veggie burger

www.facebook.com/sunflameindia

INGREDIENTS

2 tbsp canola oil
6 mushrooms sliced
1/2 yellow onion chopped
2 garlic cloves minced or crushed
1.5 cups cooked chickpeas
1.5 loose cups of spinach
1 tsp smoked paprika
Fine grain sea salt
1/4 cup cooked brown rice
2 tbsp tahini
1 large egg whisked
Avocado slices
Flax seed buns
Sharp white cheddar, goat cheese or cream cheese
Fried eggs

INSTRUCTIONS

• Heat oil to medium heat and cook garlic and onion for 5 minutes, stirring often. Stir in mushrooms and continue to cook until onion is soft, about 5 or 10 minutes. Remove from heat and let cool.
• Add 1/2 of the cooked onion-mushroom mixture to a food processor with roughly half of the chickpeas, spinach and brown rice. Pulse in food processor until fairly finely textured (about 10 pulses) and then transfer to a large bowl.
• Add the remainder of the mushroom mix, the chickpeas, spinach and brown rice. Roughly process in food processor, pulse 3 -5 times for chunkier mixture and add to large bowl with more finely processed ingredients. 
• Stir in tahini, paprika and about 1 tsp sea salt
• Mix well and taste. Add more smoked paprika and salt if desired. Once seasoning is adjusted stir in egg. Mix well.
• Heat a pan to medium high heat with 1 tbsp oil.
• Shape burger patties (~1/4 cup) and place in pan, press down with spatchula to desired thickness. 
• Cook about 5 minutes each side. Be careful when flipping because burgers are slightly fragile.
• Meanwhile, cook eggs, slice avocado and cheese and lightly toast whole grain or flax seed buns.
• Assemble burgers with avocado, cheese, egg and veggie burger patty.

Source: http://ediblebiology.blogspot.in/2011/11/breakfast-veggie-burger.html
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia