Go ahead, eat a burger.
Sometimes nothing else gives you the satisfaction of biting into a big hunk of bread served with a savory slab of protein and all the timmin’s. The garbanzo burger with give you that satisfied feeling without the fat, cholesterol, hormones and antibiotics you’ve come to love in your traditional drive-through burger. I’ve replaced all of those nasty things with nutrients and flavor and I think you’ll like it. When you think about it, what do we usually add to traditional beef burgers to make them taste great – vegetables right? Onion, tomato, pickles, lettuce. So, why not just make the whole thing out of veggies and call it a day? You’re catching on quickly…
- 3 c. chick peas (from can), rinsed and drained
- 1.5 c. cooked brown rice (I buy the kind you can microwave in the bag to save time)
- 1.5 c. almond flour
- 3/4 c. chopped red onion
- 3 clove garlic, minced
- 3/4 c. chopped Italian parsley
- 3 T. soy sauce
- 1 T salt
- 1 T pepper
- Olive oil
- 3 tomatoes
- 1 head butter lettuce (or other favorite lettuce)
- 1 red onion
- Any other favorite burger toppings
- 6 Burger Buns (recommended brand Ezekiel Sesame Seed)
- 6 cups carrot sticks
- Combine all ingredients except olive oil in food processor. Blend until sticky.
- Rub bottom of non-stick pan with olive oil, just enough to lightly coat.
- Divide the mixture into six parts and form burger patties, about 1/2-inch thick.
- Heat burgers on medium high heat until brown on both sides (about five minutes).
- Poke holes in burgers with fork to heat through.
- Cook an additional five minutes on low heat until burgers are heated throughout.
- Place burgers on buns with favorite toppings.
- Serve with carrot sticks instead of French fries to offset the richness and density of the burgers.