It's the time of year when backyard cookouts are common and we tend to have burgers on the brain. If a traditional beef burger isn't your thing, then perhaps this vegetarian option made with local chickpeas from PNW Farmers Co-op will satisfy your craving. Want to know more about all the wonderful health benefits of garbanzos? Click here!
To make this recipe you will need:
(makes 6-8 patties)
2 cups prepared garbanzo beans from PNW Farmers Co-op
½ teaspoon sea salt
½ cup fresh cilantro, chopped
1 small yellow onion, chopped
½ teaspoon lemon zest
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tablespoon olive oil
In a food processor, combine the cooked garbanzos, eggs, and salt. 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, lemon 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 patties with patties. If the mixture seems a bit dry, add water, 1 tablespoon at a time until the mixture is moist. Brush your grill with oil and cook for 6-8 minutes on each side.
We topped ours with local arugula, tangy goat cheese, and creamy Greek yogurt. Sandwiched in between a Co-op made-from-scratch bun, this is a veggie burger even meat eaters will dig.