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Sprouted Garbanzo Burgers
I am currently in Hawaii for a few weeks with the family. Lush paradise aside, I have been most impressed with the farmers' market. One of my favorite vendors was this tiny older women selling organic sprouts. She had a variety of choices but I went with the garbanzo sprouts. I really like their flavor and they work really well in this burger. I saw this recipe in Super Natural Cooking By Heidi Swanson and adjusted it a bit to what I had on hand.
I wrote a while back that sprouts have often been called the miracle food because they are packed with tons of cancer fighting vitamin C and, because they are still live, tons of youthful enzymes. My husband loves sprouts and they are an easy way to load him up with nutrients with minimal effort.
This recipe takes garbanzo beans to a whole new level because they are sprouted and still alive. You can grow your own sprouted beans anytime of year indoors.
INGREDIENTS
| 1 cup | sprouted garbanzo beans |
| 1/4 | onion, chopped |
| ½ | zucchini, chopped |
| 1 tbsp | extra-virgin olive oil |
| 1 | large organic egg |
| 1 cup | micro sprouts |
| 3/4 tsp | fine grain sea salt |
| 1/8 tsp | pepper |
| 1 cup | toasted homemade bread crumbs |
PREPARATION:
Method
- Steam the garbanzo beans until tender, about ten or so minutes.
- Puree the garbanzo beans in a blender until it's a consistency similar to hummus.
- At the same time sauté the onions and zucchini until tender. And puree with the garbanzo beans. Don't overdo this, you want it pretty chunky.
- Add in eggs, sprouts, salt, and pepper. Add in bread crumbs and stir in a bowl.
- Form into patties. It should be about four or so, depending on how big that you like them.
- Add olive oil to a heavy skillet and then begin to cook. Cover them up and cook for about 7 minutes, covered, until they have browned. Flip them.
- When they are cooked through put on a bun and top with slather of fresh guacamole.
Recipe adapted from Super Natural Cooking
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