Lee’s Veggie Garbanzo Burgers
½ large onion chopped (about 1 cup)
½ red bell pepper chopped
8 white or cremini mushrooms chopped
1 cup cooked garbanzo beans
3 tbsp olive oil
1 tbsp soy sauce
1 tbsp tahini
½ tsp coriander
½ tsp cumin
1 tbsp ketchup
¼ cup vegetable stock or water
¾ bread crumbs
¾ cup vital wheat gluten
Sauté onions, bell peppers and mushrooms in one tablespoon of olive oil until onions are translucent (about 3 or 4 minutes).
In food processor pulse together sauteed vegetable mixture, garbanzo beans, 2 tablespoons olive oil, soy sauce, tahini, coriander, cumin, and ketchup.
Empty mixture from food processor into a medium sized mixing bowl and add bread crumbs, vital wheat gluten and stock or water. Mix together and then knead with your hands for a few minutes until the gluten begins to form strings.
Divide into six equal parts and form patties. Fry on medium heat in a thin layer of olive oil until brown and then flip and cook another 4 or 5 minutes until done.