1/3 cup cashews (soft nuts are best like cashews, brazil nuts, walnuts or pecans)
1/2 cup seeds (we used pine nuts [*actually a seed], unsalted sunflower seeds and flax seeds)
1/3 cup fresh cilantro (chopped)
1 onion (chopped fine)
2 cloves garlic
zest of one lemon
1 cup micro sprouts (chopped) (we used onion, but alfalfa or broccoli would work too)
1 cup toasted bread crumbs (we toasted ours in a dry pan on med-high)
spices of your choice - we used: 2 tsp cumin, 1/2 tsp cayenne, 1/3 tsp dry mustard or ground mustard
Instructions
Combine seeds and nuts in food processor. Don't over process - you want them to still give the burger a little crunchy-ness. Then combine chickpeas, eggs, salt and spices in food processor and mix until you get a hummus textured consistency. Pour mixture into large mixing bowl. Stir the onion, garlic, lemon and sprouts into the mixture. Then add bread crumbs. Once the bread crumbs are added and left to sit for a few minutes your batter should be moist but stable enough to form into patties. We were able to get about 8 patties out of a batch. If your mixture is too runny just add more bread crumbs. It should be quite moist but when you pick up some batter to form a patty it shouldn't immediately stick to your hands (although it will after making a few patties, so just wash up, put a little bread crumbs on your hands and start forming patties again).
Heat a heavy skillet. Heat up oil in pan and then add a few patties. Cover and cook for 7 to 10 mins then flip and cook another 7 or so minutes. Bottoms should be browned but centre will be moist and delicious. Serve on buns with your favorite toppings.
We ate ours with Strongbow and Ms. Vickie's Salt and Vinegar chips! Yum!
Originally Submitted
5/20/2008
0 Out of 5 from
0 reviews
You can add this Veggie Burgers recipe to your own private DesktopCookbook.
