ULTIMATE VEGGIE BURGER

     Ingredients:-

     1/2 cups sprouted garbanzo beans (chickpeas) Or canned garbanzos, drained and rinsed

     4 large eggs

     1/2 teaspoon fine-grain sea salt

     1/3 cup chopped fresh cilantro

     1 onion, chopped

     Grated zest of one large lemon

     1 cup micro sprouts, chopped (try broccoli, onion, or Alfalfa sprouts - optional)

     1 cup toasted (whole-grain) bread crumbs

     1 tablespoon extra-virgin olive oil (or clarified butter)

     Method of Preparation:-

1.       If you are using sprouted garbanzos, steam them until just tender. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

2.  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.

3.  Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.

4.  At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties; I err on the moist side here, because it makes for a nicely textured burger.

5.  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.

6.       Heat the oil in a heavy skillet over medium low; add 4 patties, cover, and cook until the bottoms begin to brown. Turn up the heat if there is no browning Flip the patty and cook the second side until golden.

7.  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.