Garbanzo Veggie Burgers
Makes 7 burgers
These mild-flavored nutty burgers are a variation of the Veggie Cheeseburgers from 'Tis the Season.You can vary these by adding various spices - Cajun seasoning or smoked paprika works well in these. Add all your favorite burger toppings and condiments- I like roasted green chiles and some non-dairy cheese. These freeze well - I freeze them after they've been fried and then microwave them to reheat.
I have tried these using my George Foreman grill but unfortunately these fragile burgers don't hold together well enough - you really need to cook these in oil. To keep your veggie burgers (whatever recipe you use) from falling apart during the cooking process make sure you chill them before cooking and do not crowd them in the pan. That way it is easier to get your spatula (preferably flexible) underneath them to flip them.
2 Tbsp. extra virgin olive oil
3 cloves of garlic, minced
1/2 onion, finely diced (about 1 cup diced)
15 oz. can garbanzo beans, no-salt-added, drained and mashed coarsely
1 c cooked long grain brown rice
1/4 cup cashew butter or tahini
1/2 tsp. salt or to taste
Canola oil for frying
Saute onion for 5 minutes in oil over medium-high heat. Add garlic and saute an additional 3 minutes, stirring, or until lightly browned. Add remaining ingredients to skillet (the heat of the pan will help melt the cashew butter so it mixes well. If mix isn't forming together well enough at this point, use a potato masher to break up the beans more.
Form into 7 patties, using about 1/3 cup mix for each patty. Put on a plate and chill 1 hour or until serving time.
Fry in canola oil over medium heat until browned on each side - about 4 minutes per side. Carefully remove from pan and let cool slightly on paper towels. These burgers are delicate and won't survive a lot of manhandling at this point.
Serve with your favorite condiments and relishes.