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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I love store bought veggie burgers, so I decided to experiment on my own. I don't like the patties to actually taste like meat so my recipe doesn't and I wanted veggie patties with less calories. It actually tastes more like grains and its healthy too! I make these on a regular basis and eat a patty with toasted whole wheat bread and non-fat mayo. Ingredients:
1 (15 1/2 ounce) can garbanzo beans |
1/2 cup of uncooked pearl barley |
1/2 cup of uncooked brown rice |
1 1/2 cups water |
2 medium carrots (finely shredded) |
1 egg |
1 tablespoon garlic powder |
3 tablespoons onion powder or 3 tablespoons onion flakes |
2 teaspoons black pepper |
2 teaspoons paprika |
2 teaspoons cumin powder |
Directions:
1. Wash the barley and rice and drain.
2. Add 1 1/2 cups of water to the grains and let it soak for 1 hour.
3. Then cook the grains until done.
4. In a blender, puree the can of beans.
5. When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well.
6. Add the shredded carrots to the bean mix.
7. When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball.
8. Do this until all the grains are used up.
9. Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands).
10. Add an egg to the mix now and stir.
11. Now form the mixture into 10 balls and flatten them like burger patties.
12. Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.
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