Good Eats – The Ultimate Veggie Burger

August 2, 2009 separator Recipes

I’m going to keep with the summer fiesta recipe tangent this week, so here’s one for grilling. Actually, I’m not 100 percent on how well these guys would hold up on a grill, but they’d be perfect for a barbecue party either way. I do sometimes get sick of the boxed veggie burger varieties, so I love the idea of a fresh, healthy homemade version. This one is particularly amazing becuase rather than put the patty on a bun, you turn the patty into the bun and stuff it with all sorts of goodies! Thanks to 101 Cookbooks {beautiful layout, fab recipes} for this little gem and lovely photo.


The Ultimate Veggie Burger
Prep Time: 15 min. | Cook Time: 20 min. per set of patties | Serves: 4-6 {makes 12 mini-burgers}
  • 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)
  1. 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.

  2. 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.
  3. 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.

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