Veggie Burger

In a medium sauté pan, heat oil and cook onions until tender, about 3 minutes. Add mushrooms and carrots and continue to cook until all moisture from mushrooms has evaporated. Remove from heat and cool.

Add chickpeas to bowl of a food processor and pulse several times to coarsely chop chickpeas, but do not puree. Transfer chickpeas to a bowl and add mushroom mixture, bread crumbs, rice and 1/3 cup Marzetti® Dill Veggie Dip. Stir to combine. Form 4 patties and refrigerate for 20 minutes.

Heat a few tablespoons vegetable oil in a non-stick skillet. Add burgers and brown on one side, cooking 4 to 5 minutes. Gently turn each burger and cook another 3 to 4 minutes or until golden brown. Remove burgers from pan and transfer to rolls and top with additional Marzetti® Dill Veggie Dip and other desired toppings. Serve.