15 Minute Spa Meals: Warm Sage Vegetable Burgers
By: Noelle Twiggs
Published: January 24, 2013

I’m regularly on the lookout for quick meatless meals that I can whip up during the week. This eggless vegetable burger made with warm sage, crunchy nuts and vibrant carrots is a new go-to of mine.
 Warm Sage Vegetable Burgers
	Serving Size: 4 (350 calories per serving, with 1 English Muffin)
	Ingredients
	1 15 ounce can of chickpeas (~2 cups)
	2 cups carrots, shredded
	2 sprigs fresh sage, stems removed, roughly chopped
	1/4 cup walnuts
	1/4 cup slivered almonds
	1 teaspoon thyme, dried
	1 teaspoon oregano, dried
	1 teaspoon paprika
	1/4 teaspoon sea salt and pinch pepper
	2 tablespoons butter or coconut oil
	splash extra-virgin olive oil
 For the assembly
	4 English Muffins
	1 cup baby spinach (optional)
 Better-for-you ingredients
	Learn more about the better-for-you ingredients in this recipe:
	Chickpeas – Chickpeas are a member of the legume family. They are rich in fiber and are a popular source of protein in veggie-centric diets. One serving (1/2 cup) offers ~6g of protein . 
 Directions
	In a small skillet over medium heat, add a splash of olive oil and sage leaves. Let the sage leaves and oil toast up for ~ 2-3 minutes. When the sage leaves start to look slightly translucent turn off the heat.
	In a food processor, combine chickpeas, carrots, warm sage, thyme, oregano, paprika, salt and pepper. Pulse the mixture until you have a thick, chunky consistency. Transfer mixture into a bowl and fold the in walnuts and almonds. Form mixture into four patties and set aside.
	In a large skillet over medium heat add the butter (or coconut oil). You’ll want a nice hot pan so you can get a good crust on the burgers. Add the patties and cook for 5 to 7 minutes until the bottoms begin to brown. Make sure not to flip the burgers too much or else they’ll fall apart!
	Serve patties on a toasted English Muffin with a small handful of baby spinach. I like mine with a warm patty of butter and a pinch of salt. Enjoy!