Whatcha' Cookin' Wednesday - Veggie Burgers

With Thanksgiving under our belt (literally) and Christmas gluttony right around the corner I figure it's the perfect time for a vegetarian option. These burgers are easy to make and keep well.

Yummy Veggie Burgers
Modified from www.101cookbooks.com

I recommend using sprouted garbanzos but if you can't find them, canned or cooked garbanzos (chickpeas) will work great.

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/4 cup of fresh parsley, chopped (you can substitute cilantro)
1/2 teaspoon fine-grain sea salt
1 onion, chopped
2 cloves of fresh garlic, 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 (my fave is Ezekiel, a sprouted bread you can find at Whole Foods and Trader Joe's))
1 tablespoon extra-virgin olive oil (or clarified butter)

Combine garbanzos, eggs, and salt in a food processor. (If you are using sprouted garbanzos, steam them until just tender, about 10 minutes.) Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the parsley, 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 twelve 1 1/2-inch-thick patties. (If the patties are too moist to form a patty, add breadcrumbs. Too firm, add water or more egg.)

Heat the oil in a heavy skillet over medium low, add 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.