Veggie Burgers

We bought a cow this winter, so the idea of me making veggie burgers is almost comical. However, Ricki over at Diet, Dessert, and Dogs has impressed me with the simple, easy-to-make and adapt recipes she posts. This one caught my eye, and here I am, up to my elbows in vegetable pulp, licking the sides of my food processor. (Don't worry - I took out the blade first.)

I followed her recipe pretty closely, with the exception of the herbs and spices. I didn't have anything but dill on hand, so I added in 1 t smoked paprika, upped the salt to 1 t, gave the mixture a good shake of cayenne, and threw in a shallot for good measure. I had some homemade bread crumbs in the freezer and sprouted a mixture of garbanzo and pinto beans just for the occasion. For the vegetables, I used a few leaves of kale, 1 onion, 3 carrots, 1 small leek, and a handful of our cooked pepper and onion omelet mixture. Tonight's sort of a lazy food night, but if it wasn't, I'd pretty these bad boys up with five minute buns, chopped or caramelized onions, ketchup, and maybe throw on some sweet potato fries. Head over there for yourself! While you're at it, check out her cookbook, Sweet Freedom, coming out soon! It looks fantastic. I can't wait to get a copy myself.