Hey pixels!! Summer is here!! What about a barbecue? A pool party? Are you ready to have fun? I am, so today I’m making a new veggie burger recipe, so I’ll have mastered it for my next gathering.
I’ve made mini burgers instead of big ones, because, you know, mini food is so cute. Just eat three or four instead of one!! Or make bigger units if you feel lazy….
This recipe is awesome! Everyone will enjoy this burgers, even meat lovers. I was at home, just practicing the recipe, so I ate my burgers just with a bit of sauce, but serve them in a bun with sauce, tomato, lettuce and caramelised onion, and they will be even more heavenly.
More barbecue recipes are coming, my happy pixels!! Our 2017 Summer parties are going to be awesome! Amazing! The best ones ever! Our guests will enjoy all our creations and ideas!! Stay in touch to read more, my happy pixels!!
- 130g frozen peas
- ½ onion, chopped
- 3 cubes of frozen spinach
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon chopped parsley
- 1 teaspoon chopped garlic
- 2-3 tablespoons breadcrumbs
- 3 tablespoons plain flour, for dusting
Defrost peas and spinach by placing into a colander and pouring boiling water over them. Chop up any large frozen pieces.
Add peas, spinach, chickpeas, onion, parsley and garlic to a food processor or blender and whiz until coarsely blended. Add to a bowl along with salt, pepper and breadcrumbs and combine.
Press into burger shapes and coat in the flour. Put into the fridge for about 15′.
Cook them in a frying pan over a medium heat with a little oil until browned and cooked, then flip and cook the other side until browned as well.
Serve with tomato sauce, or maybe vegan maio.
What do you think about veggie burgers, my happy pixels? Do you organize any kind of events on Summer? Do you have any idea or tip? Please, let us know in the comments below.