6mar2020: cooked some garbanzos, then researched bean burger recipes

The basic ratios:

• 2 C/1 15.5 oz (drained) beans
• 3/8–1/2 C bread crumbs or oatmeal
• 1 egg, or half an avocado
• seasonings of your choice—spices, fresh cilantro (v. popular) etc

Notes. One recipe suggests drying drained, canned beans in a rimmed baking sheet 10–12 mins, until they split; allow to cool. Burgers will be less mushy. The other 2 suggest refrigerating batter and/or burgers to help them hold their shape. All suggest using a food processor to coarsely grind

Optional extras: 1/2 C onions, carrot, bell pepper, potato, etc. Don't add too much!; cheese; nutritional yeast; flaxseed and/or esp chia seeds

*All* of the recipes suggest letting the patties ‘rest’ at least 5 minutes

Method

• soak/cook/dry beans as needed
• prep chia seeds with water if using
• mince veges; fry them (plus spices) as desired
• mash beans
• add binder (egg, avocado, cheese shreds, chia, etc) of choice, breadcrumbs/oatmeal, veggies...
• form into patties
• let rest at least 5 minutes, or refrigerate (or freeze)<
• fry in oil till crunchy crust forms, about 5 mins/side
• serve with buns

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