Mediterranean Burgers

These hold up super-well!   They are so tasty on their own, with a little creamy dip or sandwiched between a pretzel bun.  

Mediterranean Burgers
by Sharon Oliver
makes 8 burgers

1 cup mushrooms fresh or frozen, sliced
1 cup roasted or regular corn
1 can artichoke hearts, drained
1-3 Tbs diced chili or jalapeno peppers, to taste
1 large garlic clove, crushed
1/4 cup sliced green onions
Salt & pepper or seasoning salt to taste

Put all these ingredients into a nonstick pan and heat over medium, shifting ingredients ocassionally when they begin to brown.   Sautee for a good 10 minutes or so to caramelize.

1 can chickpeas, drained
1/2 cup rolled oats
1 Tbs potato or corn starch
2 Tbs spicy mustard
2 Tbs your favorite dressing, ketchup or any wet condiment

Process these ingredients in food processor with the "S" blade until creamy.

When the vegetables are browned, transfer them to the food processor chickpea mixture.   Run and pulse until all ingredients are incorporated but not thoroughly pureed.   You want a little chunkiness to remain.

Clean out the skillet and heat it up again.   Take large spoonfulls of the mixture and form them into patties in the skillet.  A wet spatula helps with stickiness.

Brown on each side over medium heat.  It should take approximately 5 minutes a side.