Chickpea Veggie Burgers



Memorial Day is a day to reflect and remember. A day to celebrate the brave and honorable that carried our country on their shoulders, and a day to be thankful for what they gave their lives fighting for. 

I am truly thankful each and every day that my beau came home. That after fighting overseas with for our country, he came back safely and we get to live out the rest of our days together. 
I do not take this blessing for granted. 



My grandfather stood on the front line of the Korean war, under the command of Chesty Puller. My pop flew planes as an airman in the '60s, his sister held a place as an early member of the Ninety Nines after earning her pilots license in the 1950's, and worked for the War Department during World War II. These selfless patriots as well as countless courageous legions have put our nation before their lives throughout the life of our free country and are the reason we live the way we do.

It is clear to me that they wear our flag on their hearts, and they are proud to have fought for it. I see the fight, loss, and pride in my husband every day I have with him, and I see it in my grandfather with every story he shares.


We will be celebrating the holiday with family and friends on the houseboat of my grandfather-in-law, who served as a medic in the Vietnam War. Living on the lake for a few days, surrounded by great company and breathtaking views, we'll be celebrating the true, un-commercialized holiday with each of the brave souls that gave their lives in our hearts.




These delicious, nutrient-dense veggie burgers have quickly become one of our favorites and are sure to grace many barbecues, gatherings, and celebrations to come.







Chickpea Veggie Burgers
makes 3-4 large burgers or about 6 smaller burgers

-1 (15 ounce) can cooked garbanzo beans, rinsed and drained
-1/4 cup steel cut oats, ground
-1 medium/large carrot, grated
-1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water)
-1 Tablespoon fresh cilantro, chopped (optional, but recommended)
-3/4 teaspoon garlic powder
-3/4 teaspoon cumin
-1/2 teaspoon chili powder
-1/2 teaspoon dried oregano
-1/4 teaspoon paprika
-1/4 teaspoon Himalayan sea salt
-1/8 teaspoon Tumeric
-oil for skillet

1. Mash garbanzo beans. Combine flax and water, set aside. Grind oats in blender just before fine, some small pieces should remain. Grate carrot.
2.  Combine spices in small bowl, mix with cilantro into mashed beans.
3. Add oats, carrot, and flax egg to garbanzo mixture. Thoroughly combine.
4. Heat a bit of oil over medium-high heat on skillet. Form burger batter into patties and place on heated skillet with lid vented. Cook until crisped and flip to cook other side.
Enjoy!

notes:
loosely adapted from this recipe by Momables
After forming into patties, you can store them in a sealed container in the freezer to cook up another time
optional substitutions...
-garbanzo beans: black beans, white beans, kidney beans
-steel cut oats: old fashioned oats, bread crumbs
-spices: these are very flexible-use your favorites to achieve your preferred flavor






While we enjoy good food, and surround ourselves with the best of company, we'll keep in our thoughts those that brought us together for the holiday, and celebrate the life they provided us with.



Lovely photos of my husband's uniform by Kelly Boitano Photography

Mangia! Mangia!