The Best Veggie Burger 

This healthy and delicious veggie burger recipe is baked and not fried and this recipe can be frozen after the veggie burgers are bakes so that you can thaw and reheat a healthy meal, fast! 

8  to 10 veggie burgers  

1 hour prep time (plus 6 plus hours for refrigerating the mixture) 

Use organic produce and products if possible 

2 cups cooked  quinoa  or cooked rice 

1 cup  cup whole chickpeas (without juice) 

1 cup finely chopped cabbage 

1 cup chopped fresh spinach 

One onion chopped fine 

One yellow bell pepper chopped fine

½ cup frozen peas 

½ cup fresh cilantro or basil or both 

1 tsp cumin 

½ teaspoon turmeric 

½ dried ground ginger 

1 teaspoon of salt 

1 teaspoon of pepper 

¼ cup natural organic  peanut butter (this helps hold them together) 

¼ coconut flour  or regular organic flour 

1 farm fresh egg beaten or 2 tablespoons Chia  seeds soaked in two tablespoons of water. Chia seeds to replace the egg and help form the burgers. 

In large bowl combine all ingredients. With your hands carefully mix together. Taste for your salt and pepper levels. Add a bit more, if needed. Cover bowl with cloth and let chill in the fridge at least 6 hours, or overnight. This allows the flavors to marry and the veggie burgers to hold together. 

In  two cookie sheets add a bit of olive oil and spread evenly in your pan with a paper towel  to prevent the burgers from sticking to the pan. 

Patty out your veggie burgers the size you like them. Carefully place in baking pan. 

 Bake at 350 degrees for 45 minutes. 

Let cool at room temp if you're going to freeze the veggie burgers. . In a storage container add a piece of parchment paper and then a burger and then top the burger with another piece of parchment paper , this prevents the burgers from sticking together and to separates the burgers.