Banzo burgers
Chef
Rebecca Sullivan and Stephanie Fisk
Hospital
St. Charle's Healthcare
Prep time
20 minutes
Cook time
5 minutes
Yield
24 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
14 cups fresh chopped spinach
16 cloves garlic, minced
4 tablespoons cumin
2 cups chopped cilantro
12 cups garbanzo beans
8 tablespoons olive oil
2 pounds potatoes, peeled and roughly diced
4 fresh green chiles, seeded and finely chopped
2 teaspoons turmeric
1/2 teaspoon salt
2 teaspoons black pepper
2 cups panko
4 eggs
16 cloves garlic, minced
4 tablespoons cumin
2 cups chopped cilantro
12 cups garbanzo beans
8 tablespoons olive oil
2 pounds potatoes, peeled and roughly diced
4 fresh green chiles, seeded and finely chopped
2 teaspoons turmeric
1/2 teaspoon salt
2 teaspoons black pepper
2 cups panko
4 eggs
preparation
Instructions
1. Wilt the spinach in a hot pan with 1 tablespoon of the olive oil. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside.
2. Boil or steam the potatoes until tender. Drain. Add to the beans, cumin, chili, garlic, and turmeric, remaining oil, and the salt and pepper. Mash mixture together. Add spinach, cilantro, and panko. Mix in the egg.
3. Shape into 4-inch patties and refrigerate for 15 minutes.
4. Pan fry the burgers on medium-high heat for 4 minutes on each side.
2. Boil or steam the potatoes until tender. Drain. Add to the beans, cumin, chili, garlic, and turmeric, remaining oil, and the salt and pepper. Mash mixture together. Add spinach, cilantro, and panko. Mix in the egg.
3. Shape into 4-inch patties and refrigerate for 15 minutes.
4. Pan fry the burgers on medium-high heat for 4 minutes on each side.
