Garbanzo Burgers

Adapted from Super Natural Cooking by Heidi Swanson

~from Savoring Time in the Kitchen

Note - This recipe is halved from the original and yielded 5 medium Garbanzo Burgers

For the garbanzo burgers:

1 can of garbanzo beans, rinsed and drained (about 1-1/3 cups)

2 large eggs

1/4 teaspoon fine-grain sea salt

1/4 cup chopped fresh parsley or cilantro

1/2 cup red onion, chopped

Zest of 1/2 lemon

Several dashes of Tabasco

1/2 cup sprouts, such as arugula, alfalfa, broccoli,

1/2 cup toasted whole-grain bread crumbs

1 tablespoon extra-virgin olive oil for frying

Filling ideas:

Additional sprouts

Avocado slices

Tomato slices

Chives or sliced onion

Radish slices

Another dash or two of Tabasco or your favorite salsa.

Combine the drained garbanzo beans, eggs, and salt in a food processor and puree until mixture is the consistency of thick, chunky hummus. Pour into a mixing bowl and add the parsley, onion, lemon zest and Tabasco. Add the bread crumbs and stir until blended. Allow to rest for a couple of minutes while the pan is heating so the crumbs absorb some of the moisture. You should be able to easily form the mixture into patties after this time.

Preheat a large frying pan (I used a large cast iron skillet) with the olive oil over medium low heat. Add as many patties as you can without crowding. Cover the pan and cook them for 5-10 minutes, until the bottoms begin to brown. If necessary, turn up the heat slightly if they are not browning. Flip the patties over and cook for another 7 minutes, or until golden brown. Remove the patties from the skillet and cool on a wire rack and cook any remaining patties.

Carefully cut each patty in half with a long, serrated knife. Add your favorite fillings.