Beet Green Burgers with Parsley Hummus

These burgers are the new standard to which I want to hold all veggie burgers, except that simply wouldn't be fair to any of them. They are insanely tasty, the perfect texture, and a BREEZE to whip up. Plus they're chock full of beet greeny goodness!

Beet Green Burgers

makes 4

4 cups beet greens, stems removed (recipe to use those up is on it's way!)

1 15 oz can chick peas, rinsed and drained

1 tbsp minced garlic

1/4 cup fresh parsley, chopped

1.5 T tahini

1 T lemon juice

1 t cumin

1 t coriander

salt and pepper to taste

4 T flour (any kind you like; I've used both whole wheat and oat with success)

oil for cooking (whatever you'd like, I used olive)

1. Puree everything but the flour in a food processor until it's a fairly smooth and even green paste.

2. Transfer to a bowl and fold in the flour.

3. Heat a skillet on medium high heat and coat the bottom with oil.

4. Form the patties and cook until browned on each side and firmed up, about 5 minutes each side, adding more oil when you flip them.

5. Serve on a bun/lettuce wrap/salad/tortilla/anything your heart desires with cucumber, tomato, and:

Lemon Parsley Hummus

1 15 oz can chickpeas, rinsed and drained

1/4 cup fresh parsley, chopped

1/3 cup lemon juice

1/3 cup tahini

2 tbsp olive oil

1 tbsp minced garlic

tiny pinch cayenne pepper

salt and pepper to taste

1. Puree all ingredients in a food processor and blend til creamy!

This meal is a cinch to throw together in 30 minutes, and would take even less time if you have the burger mixture and hummus prepped beforehand.