Veggie Burger Recipe?

You should be able to get enough info from these two recipes to make successful veggie burger patties ;-)

Chickpea Pita Burgers

Ingredients:
1 (15 oz) can chickpeas, rinsed and drained
1 (4 oz) can diced green chiles
2/3 cup packed fresh cilantro leaves, chopped
2/3 cup panko bread crumbs
Salt and pepper to taste
1 large egg, lightly beaten
2 tbsp extra virgin olive oil
Smoked gouda cheese slices, to taste
4 (about 5 inch) pocket pitas, split
Avocado spread (mashed avocado, sour cream and lemon or lime juice mashed together to taste) or Dijon mustard and mayonnaise mixed to taste

Directions:
Blend the chickpeas, green chiles and cilantro until finely chopped in a blender or food processor. Transfer the mixture to a medium bowl and stir in the panko crumbs and salt and pepper. Stir in the egg and form the mixture into 4 patties.

Heat the olive oil over medium low heat in a large skillet. Cook the burgers for 4 minutes, turn over and cook for about 3 minutes. Top the patties with the cheese and continue to cook for about 1 minute more.

Meanwhile, mix your avocado spread or mustard and mayonnaise mix and spread on the inside of 4 of the pita slices.

Place the cooked chickpea burgers on the condiment topped pita slices, top each with the remaining four pita slices and serve.

Chickpea Burgers

Ingredients:
1 can (15 1/2 oz) chickpeas, rinsed
4 green onions, trimmed and sliced
1 egg
2 tbsp all purpose flour
1 tsp oregano

1/2 tsp ground cumin
1/4 tsp salt
2 tbsp extra virgin olive oil

Directions:
Pulse the chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor just until a coarse mixture forms and then form into 4 patties.

Heat the oil in a large skillet over medium high heat, add the patties, cook until golden, about 4 to 5 minutes, then turn and continue to cook until golden brown, about 2 to 4 minutes.

I've made these, and they have had good reviews from friends, from a recent magazine, though I can't remember which one!
Veggie Burgers
Prep time: about 40 minutes
Makes: 8 burgers
1 c. water
½ c bulgur
¾ c old-fashioned oats
1 T olive oil
1 med. Onion, finely chopped

10 oz. mushrooms, finely chopped
½ c walnuts, finely chopped
2 cloves garlic, finely chopped
1 carrot, cut up
1 stalk celery, cut up
¼ c. fresh parsley, packed
1/8 t. dried thyme
1 lg. egg white (I used two whole eggs)
1/3 c. grated cheddar cheese
Salt and pepper
Non-stick cooking spray
Bun, lettuce, tomato, onion, etc.

1. In microwave-safe bowl, microwave water and bulgur on high, 5-7 minutes or until water is absorbed.
2. In 12-in. nonstick skillet, toast oats on medium, 3 minutes. Transfer to food processor.
3. In skillet, heat oil on medium. Add onion; cook 7 minutes, stirring. Add mushrooms, nuts, and garlic; cook 8 minutes or until liquid evaporates, stirring.
4. In food processor with oats, pulse carrot, celery, parsley, and thyme until finely c hopped. Add egg white, cheddar, bulgur, mushroom mixture, and ½ teaspoon each salt and pepper. Pulse until well combined.

5. Scoop ½ cup mixture; pat into 3 ½ inch round. Place on waxed paper. Repeat. Wrap and refrigerate up to 3 days or freeze up to 3 months. Do not thaw before cooking.
6. Spray 12-in. nonstick skillet with cooking spray; heat on medium 1 minute. Add burgers in 2 batches; cook 10 to 12 minutes or until browned, turning once. Serve with buns, lettuce, tomato and onion, if you like.

Each serving: About 195 calories, 8 g. protein, 18 g. carbohydrate, 11 g. total fat (3 g saturated), 4 g. fiber, 11 mg. cholesterol, 230 mg. sodium.