Burger, Revised

This is a recipe completely of my invention and based on things I had on hand. I borrowed from the method I used to make the black bean burger several weeks ago.

It was also a huge success, because:

• The burger held together.
• It tasted delicious.
• Even my girlfriend agreed.

Ingredients:

• 1 can garbanzo beans, drained but not rinsed
• 1/4 cup chopped celery
• 1/4 cup sun-dried tomatoes, softened
• 1/4 cup yellow or red onion
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• dash of chili powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 egg
• 1/2 cup bread crumbs
• 2 tbs olive oil

Directions:

1. Saute the chopped vegetables and sun-dried tomatoes in half of the olive oil until soft and golden; set aside.
2. Meanwhile, pulverize the garbanzo beans in a food processor until the texture is fairly smooth.
3. Run the cooked vegetables through the food processor and combine into a large mixing bowl with the garbanzos.
4. Add the spices and give a few quick turns with a spoon.
5. Add the egg and mix firmly, gradually adding the bread crumbs until moist yet firm.
6. Form three large patties or four smaller ones.
7. Heat the remaining oil in a frying pan and cook each patty about three minutes on each side until golden brown.
8. Throw the patties on the grill or put them in a pre-heated oven for about five minutes to heat through. Note: If using a grill, I found it helpful to use a special basket like this as insurance against crumbling.
9. Toast and dress your bun as desired.