text: Spinach Feta Burger | the awesome Vegetarian
  I've done a bit of experimentation with veggie burgers, and have found some really great recipes, including this wonderful Garbanzo Bean Burger from my favorite cookbook, Super Natural Cooking by Heidi Swanson.
  The following burger uses similar elements as Heidi's, but the differences between the two are quite significant (I opt to use a bun, for one), and I really like the spinach-feta addition. Please enjoy!
  2 cups (1 can) cooked chickpeas, drained and rinsed
  3 eggs (try organic, cage free or locally farmed, you will feel better)
  1/2 cup panko or toasted breadcrumbs
  For toppings: Sliced red onion, chopped kalamata olives, savory yogurt (I added salt and minced garlic to plain greek yogurt), sun dried tomatoes, more feta, or whatever you choose.
  1. Toss the spinach with the olive oil over medium heat for 1 minute (or less). Add the garlic and toss again for 1 to 2 more minutes (barely wilt the spinach). Remove heat and set aside.
  2. Combine the spinach-garlic mixture with the chickpeas, eggs and salt in a food processor and blend until smooth. Transfer to a large mixing bowl.
  3. Add the onions and lemon zest to the bowl. Finely crumble the feta into the bowl and mix well. Add the bread crumbs, mix and let sit for a few minutes, letting the breadcrumbs absorb the liquid.
  4. Heat a good sized drizzle of olive oil in a large skillet over medium-low heat. Form the mixture into patties about 3 inches wide and 1 inch thick. Place in the skillet (I can do about 3 at a time) and cook, covered, for 7 to 10 minutes on each side. Replenish the olive oil before cooking each batch.
  5. Serve on a toasted bakery bun with toppings of your choice. I didn't think to do this in time for the photo, but these were delicious with chopped olives, sliced red onions and a few baby spinach leaves. I'm sure you couldn't go wrong with some chopped sundried tomatoes either!