Blueberry Hemp Burgers

• 2 cans of chickpeas, rinsed and drained
• 4 smallish carrots (about 6 oz worth)
• 1 10 package frozen spinach, thawed and squeezed of moisture
• 1/2 cup finely diced purple onion
• 1 jalapeno
• 2 teaspoons coarse kosher salt
• 1 1/2 cups frozen Maine blueberries (do not thaw)
• 3/4 cup hemp seeds

1. Preheat oven to 400. Set aside 1 cup of the chickpeas.
2. Roast the rest of the chickpeas for about 5-8 minutes. This will dry them out a bit and give the burger more of a hearty bite.
3. Raise the heat to 450.
4. In a food processor or blender combine the carrots, spinach, chickpeas (both roasted and unroasted), jalapeno, and salt. Blend to a coarse paste.
5. Stir in the onion, blueberries, and hemp seeds.
6. Form into patties. The patties I made were 3 1/4 inch in diameter and about 1 inch thick. This yielded 8 patties. I've been able to stretch the recipe to 10 patties by making them a bit thinner....but honestly, the nice thick meaty ones are better.
7. Place on a parchment lined cookie sheet (I actually like to form the patties directly on the sheet, so I don't have to move them)
8. Bake for 22 minutes.
9. Serve with ketchup (optional), love (not optional) and avocados/

chickpeas, smallish carrots, frozen spinach, purple onion, jalapeno, coarse kosher salt, frozen maine blueberries, hemp seeds

Taken from food52.com/recipes/68457-blueberry-hemp-burgers (may not work)