Garbanzo Burgers

I took this recipe from Super Natural Cooking a cookbook by Heidi Swanson. I cook the burgers split them and put the fillings in the inside.

• 2 1/2 cups sprouted garbanzo beans (chickpeas) or canned garbanzos, drained and rinsed
• 4 large eggs
• 1/2 tsp sea salt
• 1/3 cup fresh cilantro, chopped
• 1 onion, chopped
• 1 lrg lemon, grated zest
• 1 cup Micro sprouts (try broccoli, onion, or alfalfa sprouts) chopped
• 1 cup toasted whole-grain bread crumbs
• 1 Tbs olive oil

If you are using sprouted garbanzos, steam them until tender, about 10 minutes. If you are using canned beans, jump right in. Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cliantro, onion, zest and sprouts. Add the bread crumbs, stir, and let sit for a couple of minutes so ou should have a moist mixture that you can easily form into twelve 1 1/2 inch-thick patties. Ierr on the moist side here, because it makes for a nicel texture burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottom begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second 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 fillings, and enjoy immediately.

Makes 12 mini burgers

Source: Super Natural Cooking