Garbanzo Bean and Sweet Potato Veggie Burgers (serves 6)
Once we are not attempting to replicate the taste and texture of meat, veggie burgers take on an entirely new meaning. What we want is something toothsome, wholesome and savory that will work well with a bun, onions, mustard or whatever accouterments we wish to add. These are savory, smooth, filling, and play well with some of the more assertive toppings. ~ Glyn
Glyn’s Garbanzo and Sweet Potato Veggie Burgers
2 c cooked, drained black chickpeas ( be sure to soak overnight if cooking from scratch)
1 medium sweet potato, baked and peeled
1/4 c finely diced onion
1/4 c finely diced sweet red pepper
1 clove garlic, minced
1 tbsp. olive oil
2 tbsp. ground flax seed
1 envelope G. Washington Rich Brown Broth (or 1 vegetable bouillon cube)
1/4 c water
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c ground hazelnut meal
Coarsely chop the chickpeas/garbanzo beans in a food processor. Peel and mash the sweet potato.
In the oil, sauté the onion, garlic, and sweet pepper.
Combine the chickpeas, potato, and sautéed vegetables. Add the flaxseed, powdered broth water, salt and pepper. Mix thoroughly.
Form into six patties.
Lightly coat the sides of the patties with the hazelnut meal.
Chill the patties until ready to cook.
Panfry slowly in 1/4″ oil over medium low heat until crispy and cooked through. Serve on the bun of your choice with vegan mayo, tomato, onion, lettuce and pickles.
Serving Size: 1 Serving (100g)
Total Fat 11g
Saturated Fat 1g
Total Carbohydrate 22g
Dietary Fiber 6g 26%