6–8 burgers

163Per Serving: Calories 150, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 520mg, Carbohydrate 20g, Fiber 4g, Protein 6g Chipotle Mayo: Per Serving: Calories 90, Total Fat 9g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 85mg, Carbohydrate 2g, Fiber 0g, Protein 0g

Using a food processor, puree the pepper, onion, spinach, and cilantro until well combined into a liquid. Scrape into a medium-size bowl. In a food processor, puree the brown rice and chick-peas together into a paste, then add to the bowl containing the veggie mixture. Add the chili powder, tomato paste, and salt. Stir together to mix well (I love to use my hands to make sure all the ingredients are combined really well). Add the bread crumbs and combine until mixture sticks together. If the burgers feel too wet, add a touch more bread crumbs. Form into patties and cook on a skillet with olive oil over medium heat until browned on both sides.

For the Chipotle Mayo: Stir the ingredients together in a small bowl.

Karma Burgers with Chipotle Mayo

These veggie burgers are the biggest hit with my clients.

I make them by the dozen for their freezers! I love to eat one on a

sprouted grain roll with a dollop of Chipotle Mayo (recipe below),

pickles, agave ketchup, and avocado. Double the batch and wrap them

individually for your freezer. These babies are good karma!

½ red bell pepper, deseeded and cut into chunks

½ medium red or yellow onion, cut into chunks

2 cups baby spinach leaves

½ bunch cilantro

¾ cup cooked brown rice

1 15-ounce can chickpeas, drained and rinsed

1 teaspoon chili powder

2 tablespoons tomato paste

½ teaspoon sea salt

1½–2 cups gluten-free bread crumbs

Extra virgin olive oil for browning

Chipotle Mayo (¼ cup)¼ cup grapeseed Vegenaise

(such as Follow Your Heart)

¼ teaspoon chipotle chili powder

½ teaspoon agave nectar