I read an article recently called “Here Are the Most Addicting Foods, According to Science. Pizza is at the top of that list (I mean, of course it is). Then, after reading the article, I immediately wanted pizza (let’s be honest, though, when don’t I want pizza?). See, the thing is this: I have an unhealthy love affair with unhealthy food so it is constantly my mission to make foods that kill my cravings while at the same time nourishing and enriching my body. This can be a difficult and challenging endeavor but I think I really nailed it with this one!
The concept was simple, right?
Pizza + Burger = Greatness
My method was to I take all the complicated stuff out of the veggie burger making. Homemade veggie burgers are one of the easiest and yet most under utilized foods in a vegan household, because come on now. Adding flaxseed “eggs” (what does that even mean)? No, no. Adding a billion spices or irregular ingredients to “give it flavor”? Ain’t nobody got time for that! Refrigerating the mixture for 30+ minutes? Again, no, no, no no no. Beans + binder + seasonings and DONE. That doesn’t mean you can’t make it more complicated- because you absolutely can- but only if you want to.
I also made the marinara for this particular batch and will have to post the recipe for that too because it was pretty darn delicious if you ask me. A good marinara takes a long time to cook down and reduce those, so if you’re not looking at making it ahead of time or waiting a few hours for your dinner, feel free to get one that’s low in sodium and sugar to keep this a quick meal.
Note: I used Go Veggie Vegan Mozzarella Shreds for this recipe though I’m sure Daiya or Follow Your Heart would work just as well. I’ve also seen blogs that have recipes for making your own, like this one, which is always an option too!
- 1 can chickpeas, rinsed
- 1/4 cup panko breadcrumbs
- 1 tbsp dried parsley
- 1 tbsp fresh parsley
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pinch red pepper flakes, optional
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup vegan mozzarella shreds, divided
- 1 cup of your favorite vegan marinara, homemade or store bought, divided
- 4 whole wheat hamburger buns
- 1 cup spinach
- 1/2 tbsp extra virgin olive oil or other neutral flavored vegetable cooking oil
- In a large bowl mash chickpeas with a fork until no large chunks remain (should take 2-3 minutes).
- Stir in bread crumbs, dried and fresh parsley, oregano, basil, garlic and onion powder, red pepper flakes, salt, pepper and half the cheese. Add up to 1/4 cup of water to keep mixture moist. For mixture into 3-4 patties.
- In a cast iron skillet heat olive oil to medium-high. Sear each patty for 2-3 minutes on each side, until browned. Pour equal parts of marinara on each patty and top with remaining cheese.
- Heat oven to Broil High and place skillet under the heat to brown the cheese (watch carefully or it will burn!).
- Toast buns in a dry skillet, put spinach on the bottom and place a patty on top. Garnish with fresh parsley or basil and enjoy!
- Make a double batch and freeze the patties to have dinner ready in 15 minutes. Serve with a colorful side salad or roasted veggies and enjoy your health!