Bean & Grain Burgers Recipe
Ingredients
| 1 medium-sized onion, finely chopped | ||
| Vegetable oil | 2 Tablespoon | |
| Cooked chickpeas | 2 Cup (16 tbs), drained | |
| 3/4 cup quick-cooking rolled oats | ||
| Tahini | 1/4 Cup (16 tbs) | |
| Tamari soy sauce | 1/4 Cup (16 tbs) | |
| 2 large garlic cloves, crushed or 1/2 teaspoon powder | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| Vegetable oil for skillet-frying | ||
| Alfalfa sprouts | 2 1/2 Cup (16 tbs) (Garnish:) | |
| Shredded carrot | 1 Cup (16 tbs) (Garnish:) | |
| 2 medium-sized tomatoes, cut into thin wedges | ||
Directions
In a skillet, saute onion in 2 tablespoons vegetable oil until soft.
Coarsely mash chickpeas with a potato masher or process lightly in a food processor. Combine chickpeas, dry oats, tahini, tamari or soy sauce and garlic in a bowl. Mix thoroughly.
Stir sauteed onion, parsley and cooked rice into chickpeas.
Form into 8 burgers. Skillet-fry in medium-hot vegetable oil until browned on both sides.
Serve hot with alfalfa sprouts, shredded carrot and tomato wedges. Serve with Sesame Tahini Sauce.
Coarsely mash chickpeas with a potato masher or process lightly in a food processor. Combine chickpeas, dry oats, tahini, tamari or soy sauce and garlic in a bowl. Mix thoroughly.
Stir sauteed onion, parsley and cooked rice into chickpeas.
Form into 8 burgers. Skillet-fry in medium-hot vegetable oil until browned on both sides.
Serve hot with alfalfa sprouts, shredded carrot and tomato wedges. Serve with Sesame Tahini Sauce.
Chef
