Bean Burgers

By krystallondon

These burgers can be served on top of a large sliced tomato and a bed of lettuce, or with a salad and a vegetable for a quick, easy meal. For an egg-free patty, combine 3 tablespoons of water with 1 tablespoon of ground flaxseeds. Blend together until thick and then add to the mixture.

Ingredients

• 1/2 cup zucchini
• 1 cup mushrooms
• 2 cloves garlic
• 1/2 small onion
• 1 egg
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 cup garbanzo bean flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon vegetable oil, for frying

Details

Servings 4

Preparation

Step 1

1. Finely chop the zucchini, mushrooms, garlic, and onion. Place in a large bowl. Add the egg, olive oil, herbs, garbanzo flour, salt, and pepper. Mix until well blended.

2. In a large skillet, heat the vegetable oil over medium-high heat. With a large spoon, scoop out the batter and drop onto the skillet to form four to six patties about 1/2-inch thick. Lower the temperature to medium after they start to brown, and cook slowly. They should cook about 5 minutes on each side.

Nutritional analysis per serving
141.39 calories, 11.86 g fat (74% calories from fat), 3.11 g protein, 6.46 g carbohydrate, 61.33 mg cholesterol, 314.52 mg sodium