Veggie Burgers

This recipe has officially changed my life. Gone are the days of chewy Bocas and in come the moist, soft, and uber protein-packed home-made veggie burgers! This is another Gwen Paltrow recipe...rock star husband, cosmopolitianite, two beautiful children, and a tight fit body (not to mention friends with Mario Batali and Stella McCartney?!)...can I have her life?

Anyway...basically, a veggie burger is a mash-up of:

• 2/3 beans (chickpea is the most healthy, black bean as well, and I'm planning to try Italian cannellini white beans next time)
• 1/6 carbs in the form of rice, oats, potatoes, or even quinoa or farro
• 1/6 veggies steamed til easily mashable (bagged assorted veggies would do)
• (flour-optional for dusting and congealing the burgers if they're not solid enough. Just add into the mix until desired texture and cook as usual)

I heated up some olive oil and glazed over spliced onions and garlic. All the above ingredients I cooked beforehand, so the task is just to mix them all together. The fun part is then mashing the whole deal, which is oddly satisfying seeing everything blend together into a goopy mess. I used a pestle for this job, but a food processor or blender would work too. Finally, I added a smattering of herbs and spices and voila! The burgers are ready to be shaped!

 I shaped the concoction into about 10 burgers, separating each by foil and freezing them. Now, they're ready for a quick reheating and can go straight onto some good bread and condiments for a healthy, satisfying meal. I calculated that each burger came out to be about 70 calories, which added to half of a burger bun and some condiments, a portion is only ~150 calories! The protein keeps even my low blood sugar stomach full, and all the spices and toppings (goat cheese, kale, and apples...) make such a simple meal feel luxurious.