Veggie Burgers

Burgers on Memorial Day - what could be better than that? But if you're like me and you are trying to watch your saturated fats, you may want to try these delicious veggie burgers instead of beef. Mine are ready in the fridge for our cook-out tomorrow. Can't wait!

Ingredients
1 (15.5 oz) can garbanzo beans, drained and rinsed
1 cup cooked whole grain organic quinoa
2 cloves garlic, minced
1 T fresh chives, chopped
1 t dried parsley (you may use 1 T fresh, this is just what I had on hand)
1/4 t pepper
1/4 t sea salt
1 egg

Directions
In a high-powered blender, mix all ingredients until relatively smooth. You may need to stop the blender if the mix becomes too thick, stir, and blend again. It is okay to have a few whole garbanzo beans here and there.

Form into four patties. You may separate the patties using wax paper until you ready to cook them.

Choose your cooking method: skillet or grill. If using a skillet, heat approximately 2 T olive oil in a large skillet on medium-high heat. Add burgers and cook 4 minutes on each side. If using a grill, put aluminum foil on grill rack and place burgers over medium heat. Cook 4 minutes on each side.

Serve with all the usual burger condiments. I like mustard, ketchup, dill pickles, and sliced tomatoes on my burger all wrapped in a large lettuce leaf. Yum!