Ultimate Veggie Burger (chickpea-based):
2 1/2 C. sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 t. fine-grain sea salt
1/3 C. chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 C. micro sprouts, chopped (try broccoli, onion or alfalfa sprouts - optional)
1 C. toasted (whole-grain) bread crumbs
1 T. extra-virgin olive oil (or clarified butter)
Combine garbanzo beans, eggs and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. Form into 12 1 1/2-inch-thick patties. 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, add four 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 and cook the second side for 7 minutes or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
*** Find the recipe here.