veggie burger

Ingredients

1/4 cup walnuts
1 cup cooked or canned and drained black eyed peas
1 cup veggie pulp (leftover from juicing)
1 cup cremini mushrooms, grated
1 cup cooked quinoa
1/2 quinoa flakes
2 tablespoons hemp seed
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon ground cumin
Cayenne pepper to taste
2 eggs
Sea salt and freshly ground pepper
1 avocado
1 cup Greek yogurt
1/2 cup crumbled goat cheese
1 1/2 teaspoons adobo (from can of chipotles)
1 clove garlic, minced
1/4 cup cilantro leaves
4 sprouted grain hamburger buns
Sliced tomato
Baby spinach
Sunflower sprouts

Directions

Process walnuts in food processor until finely ground. Add beans and process until they’re finely chopped.
Scrape mixture into a bowl and add veggie pulp, mushrooms, quinoa, quinoa flakes, hemp seed, onion, garlic, cumin, cayenne, eggs and salt and pepper to taste.
Form mix into four patties and cook on a lightly oiled griddle or in a grill pan until heated through.
While burgers are cooking, cut avocado in half and remove pit. Place avocados flat side down and slice each half horizontally into 3 slices.
Slip sliced avocado onto the griddle or grill and cook just until lightly browned or grill-marked. Peel off the skin.
Top burgers with sauce, grilled avocado and toppings of your choice