The Best of All Veggie Burgers
1 (15 ounce) can garbanzo or black beans (I like garbanzo best)
1/4 cup onion, grated and drained
1/4 cup red or yellow pepper, grated and drained
3-4 garlic cloves, minced
1/2-3/4 teaspoon dried red pepper
1/2-3/4 teaspoon cumin
1/2-3/4 teaspoon coriander
1/2-3/4 teaspoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
salt and pepper, to taste
1/2 cup cashews, coarsely chopped
1/2 cup sunflower seeds, coarsely chopped
1 teaspoon sesame oil
corn flour, as needed
1. Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend. You can let this sit for 1-2 hours in the refrigerator, or use immediately.
2. Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly.
3. Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove.
4. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake for 20 minutes. Garnish as desired and enjoy!
These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works! You can freeze them in Ziploc bags for quick meals on the go, too.