Finely chop half the onion and cut the other half into thin slices and set each aside in separate bowls. Do the same with the package of mushrooms. Using a food processor (or a large bowl and hand blender if you're like me and don't have the room for food processor), pur?e the garbanzos, egg, lemon juice and all the spices until the mixture is thick and slightly smooth (a few whole beans here & there is fine for texture). Add the chopped onions, chopped mushrooms and chopped cilantro and mix together. Next, add the panko crumbs and stir until completely combined. Carefully form small amounts of mixture into 1/2" - 1" thick patties and set aside. This should yield from 4-6 patties depending on size.
In a small skillet, heat 1 tablespoon of olive oil and add the sliced onions. Cook over medium heat until they become translucent and begin to caramelize, about 3 minutes. Add the mushrooms, a pinch of salt & pepper and saut? for another 2 minutes, or until the mushrooms are nice & tender. Remove from heat.
In a large skillet, heat the remaining 2 tablespoons of olive oil. When oil is hot, carefully place the garbanzo patties in the skillet and cook for 2-3 minutes on each side, until the outside is golden brown & crisp. Drain on a plate with paper towels. When ready to serve, assemble your burger with your favorite sliced veggies, top with the saut?ed mushrooms and your favorite condiments, and enjoy!
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 35.2mg||11 %|
|Sodium 149.5mg||5 %|
|Potassium 168.6mg||4 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 16.7g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 106
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