Spicy Veggie Burger Kickers

• PATTY
• 19oz canned Chickpeas, drained & rinsed
• 1 - 1 1/2 Whole Carrots, sliced
• or equivalent amount of Baby Carrots
• 1.5 C+ Rolled Oats (more for adjusting consistency)
• 1/2 - 1 C Whole Wheat Flour
• 1/2 C Olive Oil or 1 Egg, beaten
• 7 lrg Brown Mushrooms, roughly chopped
• 1/4 Red Onion, sliced
• 1 lrg Red Bell Pepper, roughly chopped
• 3 cloves Garlic, roughly chopped
• 1/2 C Walnuts
• 1 tbsp+ Vegetarian Worcestershire Sauce (see other recipe)
• 1/2 tsp Salt
• SPICES
• 1/2 tsp Ground Cumin
• 1/2 tsp Paprika
• 1 Jalapenos Chili, sliced
• 1 tsp Thyme
• 1 tsp Coriander Seeds
• Juice of 1/2 Lime
• 1 tbsp Whole Wheat Flour or grainy flour

1. Put the food processor on a high-powered setting and blend the patty mix until it is even coloured and slightly grainy, adding rolled oats / all purpose flour to achieve the consistency you like. In general I added slightly more flour or even toast to make the burger stay together on the grill. It is a good idea to test fry mini patties and adjust consistency before you scoop the whole thing out of the processors.
2. Add spices and blend.
3. I'd say the mix keeps up to 1.5 weeks in the fridge but we go through it really fast so we'll never really know : )
4. GRILLING
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6. If you are grilling the burger, I suggest making the patties ahead of time, layering them between clingwrap / wax paper and storing them in a rubbermaid sealed box in a fridge for 4 hours before putting them straight on the grill to prevent falling apart. We use a small pyrex glass bowl so the burger can just fit into the bowl and make a nice round shape.
7. If you are grilling the burgers fresh I suggest using a greased piece of aluminum foil on top of the grill.
8. Use indirect heat (covered) to cook the burger all around. Once the burger is nicely browned and dry looking it is ready.
9. STOVE TOP FRYING
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11. On Medium-High heat, heat olive oil in a small frying pan until it is really hot. Scoop 2 large soup spoonfuls of the mix into the pan. Flip when the burger is able to be lifted up all around with a spatula without being too floppy.
12. TO SERVE
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14. Serve with Avocado, Chimichurri, aged Cheddar on top of a burger bun.

patty, chickpeas, carrots, carrots, oats, whole wheat flour, olive oil, brown mushrooms, red onion, red bell pepper, garlic, walnuts, worcestershire sauce, salt, ground cumin, paprika, jalapenos chili, thyme, coriander seeds, lime, flour

Taken from www.epicurious.com/recipes/member/views/spicy-veggie-burger-kickers-50043123 (may not work)