May 1, 2012

Veggie Sandwich Supreme

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 tsp. fine-grain sea salt
1/3 cup chopped fresh cilantro
1/2 cup onion, chopped (red or green onion preferable)                                                                                                      

1/4 cup red bell pepper, diced
1/4 tsp. lime zest
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil
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. Pour into a mixing bowl and stir in the cilantro, onion, pepper, and zest. 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. 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 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.
Makes 12 mini burgers.

I LOVED mine with thinly sliced avacados, tomatoes, cucumbers as well as sprouts, spinach leaf and I toasted a piece of bread and used a cup to cut it into a round piece of toast and put that in the center with a piece of monterey jack cheese.  Sprinkle some freshly ground pepper and sea salt on top of the tomato and enjoy

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