The Ultimate Vegetable Burgers

Once again I am looking for healthy snacks that my little 1 year old can feed himself. This is packed with protein and fiber and my little guy gobbled a whole patty right up! This recipe came directly from Heidi Swanson's 101 cookbook, I cannot take any credit for any portion of this recipe. I followed it exactly. I just adjusted the recipe to accommodate 1 can of garbanzo beans because that's all I had and ok, I did make one change, I only used half of the salt. I loved the lemon flavor from the zest. These also freeze really well in ziplock bags and can be popped out just an hour or so before consumption. Garbanzo beans have never tasted so good!

Instructions: 

1 3/4 cups sprouted garbanzo beans OR 1 15 oz can garbanzos, drained and rinsed
3 large eggs
1/2 teaspoon fine-grain sea salt (I used 1/4 tsp)
1/3 cup chopped fresh cilantro
1 onion, chopped ( I used 150g)
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
3/4 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, 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. At this point, you should have a moist mixture that you can easily form into 10 1 1/2-inch-thick patties (50grams each). I err on the moist side here, because it makes for a nicely textured 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, 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 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. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 10 patties

Source 101 Cookbooks