1+ cup leftover rice or my Roasted Grain Pilaf*
1 can Garbanzo Beans (15-19 oz)
1 garlic clove minced (I use a garlic press)
½ t fennel seeds
2 T tahini**
1 ½ t lemon zest
¼ t salt
Reserve ¼ cup liquid from beans. Rinse beans and drain well.
In medium bowl, combine beans, lemon peel, garlic, fennel seeds, salt, tahini and reserved bean liquid.
With potato masher, coarsly mash bean mixture until well blended but still lumpy. Add rice or grains and continue to mash just until blended. Adjust seasoning.
Shape bean mixture into six 1-inch thick burgers.
Sautee in a frying pan, medium/med-low heat, with a little oil until brown on one side, then flip until brown. About 10 minutes or so.
You can also put these on a very hot grill, cooking 10-12 minutes until brown on both sides…turn once.
I love these with avocado and lemon squeezed on top. It's also really yummy served on a bed of lettuce…didn’t have any for my picture, or sometimes I'll have it as the protein in a salad and use the lemon-based Basic Citrus Vinaigrette. Serve with a legal burger bun with lettuce, sprouts, tomato and mashed avocado instead of mayonnaise.
* If you haven’t already discovered them, Lotus Foods makes a black Forbidden Rice and a Bhutanese Red rice. They are very fun and add interest to an otherwise boring food.
** I don’t usually have tahini but do have sesame seeds on hand. I dry roast the seeds, grind in the mortar and pestle a bit and add.
1 can Garbanzo Beans (15-19 oz)
1 garlic clove minced (I use a garlic press)
½ t fennel seeds
2 T tahini**
1 ½ t lemon zest
¼ t salt
Reserve ¼ cup liquid from beans. Rinse beans and drain well.
In medium bowl, combine beans, lemon peel, garlic, fennel seeds, salt, tahini and reserved bean liquid.
With potato masher, coarsly mash bean mixture until well blended but still lumpy. Add rice or grains and continue to mash just until blended. Adjust seasoning.
Shape bean mixture into six 1-inch thick burgers.
Sautee in a frying pan, medium/med-low heat, with a little oil until brown on one side, then flip until brown. About 10 minutes or so.
You can also put these on a very hot grill, cooking 10-12 minutes until brown on both sides…turn once.
I love these with avocado and lemon squeezed on top. It's also really yummy served on a bed of lettuce…didn’t have any for my picture, or sometimes I'll have it as the protein in a salad and use the lemon-based Basic Citrus Vinaigrette. Serve with a legal burger bun with lettuce, sprouts, tomato and mashed avocado instead of mayonnaise.
* If you haven’t already discovered them, Lotus Foods makes a black Forbidden Rice and a Bhutanese Red rice. They are very fun and add interest to an otherwise boring food.
** I don’t usually have tahini but do have sesame seeds on hand. I dry roast the seeds, grind in the mortar and pestle a bit and add.
Hi,
ReplyDeleteThese were absolutely great! They took a little longer to brown then I expected, but they were definitely worth the wait. I ate them with veggies and tahini (love tahini, what a great concept to put them in a burger!). Thanks!!