Sprouted Bean Burgers (Gluten free, Soy free, Oil Free)
Makes 6 smallish burgers.
- 1 cup sprouted mixed beans, steamed for 5 minutes (I used a combination of sprouted lentils, garbanzo beans, and green peas from a local organic farm called Troy Gardens.)
- 1/4 cup fresh cilantro
- 1 clove garlic
- 1/2 inch fresh ginger, peeled
- 1/2 tsp ground coriander
- 1/2 tsp allspice
- 1 tbsp chia seeds mixed with 3 tbsp water, left for 10 minutes to gel
Combine all ingredients except chia seed gel in food processor and process until combined. Transfer lentil mixture to a mixing bowl and stir in chia gel until well incorporated (I ended up mixing in two additional tbsp of water to achieve a moldable consistency).
Roll mixture into six balls and flatten into burgers. Cook in an unoiled nonstick skillet on medium-high heat for about 3-5 minutes each side, or until golden brown (the most delicious color). Adapted from Pure2Raw.
For a raw burger, skip the sprout steaming and dehydrate to desired texture (I apologize for not giving a specific time, but sadly I do not own a dehydrator. Maybe you should be the one apologizing to me now.)