Ultimate Veggie Burger
2 1/2 cups garbanzo beans (they can be canned or sprouted)
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup fresh cilantro
1 onion chopped
Grated zest of 1 large lemon
1 cup micro sprouts (try alfalfa, onion, or broccoli)
1 cup toasted whole-grain bread crumbs
1 tablespoon extra virgin olive oil (or clarified butter)
Combine garbanzo beans, eggs, and salt in a food processor. Process until mixture is the consistency of a very thick slightly chunky hummus. Pour into a mixing bowl and stir in cilantro, onion, zest, and sprouts. Add breadcrumbs and allow the mixture to sit for a couple of minutes so the crumbs can absorb some of the moisture. You should now have a thick mixture you can easily form 12 1 1/2 inch-thick-patties.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties over and cook on the other side for 7 minutes or until golden. Remove from skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite filling, and enjoy immediately.
Yield: 12 mini burgers
Filling options:
-Avocado slices
-Sliced tomato
-Grilled vegetables
-Smoked paprika
-Onions
(Recipe from Super Natural Cooking by Heidi Swanson)