Veggie Burgers (Elle Stallings)

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be

using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

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, 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 into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely

textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.

Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 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. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.