Garbanzo Burger - Tofu Garbanzo Burger

Earlier attempts had convinced me that I could never make a good "burger",
which is a fallacy. They say if you don't at first succeed, try and try again.
Thankfully, I did and came up with these tasty treats. And, these patties work
well with almost anything you could serve. Thus, you could serve it with any
Indian or Italian dish.  I made this mild, but you can definately add more of
the spices to make it stronger. Also, adding chili powder, and cayenne pepper
would give it heat, if you prefer. If not allergic, you can give this a New
Delhi flair, by adding fresh chopped red and green chilis, and 1/2 tsp Turmeric.
I can't do this. (You'll have to chop them finely, and prepare them as you
normally would. I can't remember what this entails. Sorry! )



You can double the batch, and get great results. You can also skip the Tofu, not change a thing, and still get a great burger! Without Tofu, its the Garbanzo Burger.  The Tofu Burger is from another recipe, above. Serves 4 - 6.

Ingredients:

The Garbanzo Burger:

2 - 15oz. can Garbanzo Beans, drained well.
1/2 tsp. Cumin
1/2 tsp.  Coriander
1/2 tsp. Basil Leaf
1/2 tsp.  Marjoram
1/2 tsp. Cilantro Leaves
1/4 tsp. Ground Cardamom
1/4 tsp.  Rosemary
2 tsp. Ginger 
Sea salt (to taste)
Tellicherry Black Pepper - Coarse ground (to taste)
Ener-G Egg replacer 1 1/2 tsp in 2 TB water
[2 eggs can be used.]
Instant Potato mix, if needed to make it thicker.

The Tofu Garbanzo Burger:
1 - 15oz. can Garbanzo Beans, drained well. 
1/4 pkg Tofu
1/2 tsp. Cumin
1/2 tsp.  Coriander
1/2 tsp. Basil Leaf
1/2 tsp.  Marjoram
1/2 tsp. Cilantro Leaves
1/4 tsp. Ground Cardamom
1/4 tsp.  Rosemary
2 tsp. Ginger 
Sea salt (to taste)
Tellicherry Black Pepper - Coarse ground (to taste)
Ener-G Egg replacer 1 1/2 tsp in 2 TB water
[2 eggs can be used.]
Instant Potato mix, if needed to make it thicker.


How to Make:

1) If using Tofu, otherwise skip to step 2: Drain the tofu really well. Break up in to pieces, resembling ground hamburger.

2) Garbanzo beans: Drain very well! Mash these. Drain as much water out as possible.

3) Combine the spices, Ener-G, tofu (if using) and garbanzo beans. Add a little bit of Instant mashed potatoes, if needed to get rid of the extra liquid.

4) Form into patties and fry in a little bit of Olive Oil, over medium-high heat.

5) When the bottom side is crispy, turn over, and fry the other side.  It take about a minute or so per side. (Approximately. I'm working on a bad stove, so had to keep adjusting the temperature.)

Variations:
Add chopped fresh spinach (frozen spinach contains too much liquid, but can work if you squeeze out the extra liquid using a cheese cloth)
Add chopped vegies of your choice.
--> experiment to figure out how a vegetable with more liquid, like Tomato, would work. Roma  Tomatoes, might work the best, as they aren't as runny. You would most likely need more mashed potatoes, and perhaps some 1/4 tsp. Xanthum gum.

Serve with:
Any Brown Rice dish, Dal, Vegetable. This would even be good with Spaghetti or other Italian meal.

Copyright by Kytriya,  October 11, 2010