Veggie Burgers

Ingredients

3 cans
garbanzo beans or white cannellini, drained (about 45 ounces)
5
eggs
1⁄2 teaspoon
sea salt
1
alfalfa sprouts
4 cloves
garlic (crushed)
1
onion (minced)
2
red peppers (minced)
1⁄2 cup
minced cilantro
2
carrots (shredded)
1 cup
almonds (chopped fine)
1⁄2 cup
gluten-free flour
 
zest of one large organic lemon (skip it you can't get organic)
 
olive oil (for cooking)
Yields:
servings

Instructions

Sauté the minced onion and peppers in olive oil. Process the beans until coarsely pureed, should not be all the way smooth. Beat the eggs and add to the beans in a large mixing bowl. Stir (don’t process) in the rest of the ingredients and blend well. Heat a little olive oil in a skillet on medium. Flour your hands to make it easier to form burgers. Make about 12-14 burger-sized portions, flouring the palms of your hands between each. Cook them in the olive oil until golden. Can be served with a hot sauce, fresh salsa or arugula pesto. 

Dietary Preferences: