Place the drained garbanzo beans in a medium mixing bowl, use a masher or a fork to partially mash them leaving some chunky for texture. Add the remaining ingredients and stir to combine.
Shape the veggie burger mixture into 8-10 one inch thick patties. Heat a large skillet or flat grill to a medium range temperature. Add two to three tablespoons of olive oil, when the oil is hot transfer the burgers to the skillet or grill and cook them in batches allowing 6-8 minutes on each side until they are golden brown and firm.
Prepare the hamburger buns by spreading a light amount of vegan mayo on the inside of each half. Place the mayo side down on the grill or skillet and heat 1-2 minutes until it begins to toast and lightly brown.
Transfer the bun to a serving plate, place a little additional vegan mayo on the bottom half, top with a burger and a spoonful of hummus. Serve with lettuce, tomato, sliced onion, freshly ground salt and pepper to taste with additional sides of hummus, pita chips and antipasto vegetables and olives.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Mediterranean Veggie Burger
Ingredients:
2 15 oz cans garbanzo beans, drained
1/2 small purple onion, diced
1/2 cup Jensen’s Olive Medley, chopped
1/2 cup Jensen’s Marinated Artichoke Hearts, chopped
Place the drained garbanzo beans in a medium mixing bowl, use a masher or a fork to partially mash them leaving some chunky for texture. Add the remaining ingredients and stir to combine.
Shape the veggie burger mixture into 8-10 one inch thick patties. Heat a large skillet or flat grill to a medium range temperature. Add two to three tablespoons of olive oil, when the oil is hot transfer the burgers to the skillet or grill and cook them in batches allowing 6-8 minutes on each side until they are golden brown and firm.
Prepare the hamburger buns by spreading a light amount of vegan mayo on the inside of each half. Place the mayo side down on the grill or skillet and heat 1-2 minutes until it begins to toast and lightly brown.
Transfer the bun to a serving plate, place a little additional vegan mayo on the bottom half, top with a burger and a spoonful of hummus. Serve with lettuce, tomato, sliced onion, freshly ground salt and pepper to taste with additional sides of hummus, pita chips and antipasto vegetables and olives.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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