Garbanzo Garden Burgers
I was working in my little garden tonight and realized I had a lot of herbs ready to harvest. So my wheels started turning and I thought, I will make a "garden burger" and this is the result, so delicious, fresh, and well, it was amazing.
Ingredients:
2 cans garbanzo beans, drained and rinsed
2 cups seasoned bread crumbs
2 Tablespoons of Vital Wheat Gluten
1 large potato peeled and diced
2 stalks celery diced
1.5 cups shredded carrots
1/2 white onion diced
4 stalks of green onions diced
1 tsp minced garlic
2 cups loose fresh basil diced roughly (or 1T dried basil)
1 T fresh rosemary (or just a sprinkle of dried rosemary)
1/2 cup loose fresh parsley roughly diced (or 1/2 tsp dried)
1/4 cup teriyaki sauce
3 cups loosely packed fresh spinach chopped
1.5 cups frozen mixed vegetables
1 or 2 tablespoons Sriracha Sauce (optional if you like a little kick in your burger)
In skillet, saute in water the white onions, carrots, celery, and potatoes for 10-15 or until tender, then add all the rest... fresh herbs, teriyaki sauce, frozen veggies, green onions, and spinach and saute over med low heat until all tender, shouldn't take more than 5 min.
While they are sauteeing, pulse a few times in food processor the 2 cans of garbanzo beans, (do not puree, leave chunks) put in large bowl with breadcrumbs. Add sriracha now if you plan on using it. When skillet veggies are done, put in food processor and pulse just a few times, do not puree, you want to see the veggie chunks. Mix all together and patty up. Add water or breadcrumbs as necessary to get good consistency to stick together. Add salt and pepper to taste. Bake at 425 degrees turning after 15-20 min, and cook another 10-15 minutes until a good med brown... Eat what you want now, and freeze the rest. They reheat very easily in the oven, on the grill, or even in the microwave. Oh, Yummo! I enjoyed mine with a touch of the tofu ranch drizzed over the top, and served on a bun. Excellent side dishes I would suggest are the crunchy mushrooms or onion rings. Enjoy.
I was working in my little garden tonight and realized I had a lot of herbs ready to harvest. So my wheels started turning and I thought, I will make a "garden burger" and this is the result, so delicious, fresh, and well, it was amazing.
Ingredients:
2 cans garbanzo beans, drained and rinsed
2 cups seasoned bread crumbs
2 Tablespoons of Vital Wheat Gluten
1 large potato peeled and diced
2 stalks celery diced
1.5 cups shredded carrots
1/2 white onion diced
4 stalks of green onions diced
1 tsp minced garlic
2 cups loose fresh basil diced roughly (or 1T dried basil)
1 T fresh rosemary (or just a sprinkle of dried rosemary)
1/2 cup loose fresh parsley roughly diced (or 1/2 tsp dried)
1/4 cup teriyaki sauce
3 cups loosely packed fresh spinach chopped
1.5 cups frozen mixed vegetables
1 or 2 tablespoons Sriracha Sauce (optional if you like a little kick in your burger)
In skillet, saute in water the white onions, carrots, celery, and potatoes for 10-15 or until tender, then add all the rest... fresh herbs, teriyaki sauce, frozen veggies, green onions, and spinach and saute over med low heat until all tender, shouldn't take more than 5 min.
While they are sauteeing, pulse a few times in food processor the 2 cans of garbanzo beans, (do not puree, leave chunks) put in large bowl with breadcrumbs. Add sriracha now if you plan on using it. When skillet veggies are done, put in food processor and pulse just a few times, do not puree, you want to see the veggie chunks. Mix all together and patty up. Add water or breadcrumbs as necessary to get good consistency to stick together. Add salt and pepper to taste. Bake at 425 degrees turning after 15-20 min, and cook another 10-15 minutes until a good med brown... Eat what you want now, and freeze the rest. They reheat very easily in the oven, on the grill, or even in the microwave. Oh, Yummo! I enjoyed mine with a touch of the tofu ranch drizzed over the top, and served on a bun. Excellent side dishes I would suggest are the crunchy mushrooms or onion rings. Enjoy.
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