Garbanzo Burger Stack
adapted from Super Natural Cooking
2 1/2 cups garbanzo beans (chickpeas) drained and rinsed
1/2 teaspoon sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
zest of 1 lemon
1 cup micro sprouts (try broccoli, onion, or alfalfa sprouts), chopped
1 cup bread crumbs
3 tablespoons olive oil
1/2 cup whole milk plain yogurt
salt & pepper
juice of 1/2 a lemon
Combine the garbanzos, eggs, and salt in a food processor and 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 bread crumbs, stir, and let sit for a couple of minutes so the crumbs and absorb the moisture. At this point, you should have a moist mixture that you can easily form into 12 patties.
Heidi says: I err on the side of moist 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 1 tablespoon of oil in a non-stick skillet over medium high, add 4 patties, cover, cook until crisp brown. Flip the patties and cook the second side. Remove and cool on a dish towel. Add the second tablespoon of oil and work through the batches.
Mix sauce ingredients together.
When ready to eat, stack burger with avocado, sprouts, and a dollop of sauce. Build a tower as high as you'd like.