Recipe from Chef Mark Anthony. He has cooking classes on 3ABN.ORG
1/2 lb. red potato, cooked and cooled
3 Tbsp olive oil, divided
1 tsp garlic, minced
1 – 15 oz. can garbanzo beans, rinsed
2 Tbsp chopped fresh parsley
1/2 tsp sea salt
1 Tbsp lemon zest
1 tsp smoked paprika
1/4 tsp freshly ground red pepper
2 egg replacer of ground flax seed and water
Place all ingredients into a food processor and pulse a few times until the mixture is easily formed and not falling apart. Form into 3/4-inch thick patties and cook over medium-high heat for about 3 to 5 minutes on each side.
Note: This burger has a great simple flavor. You can add many different spices to kick it up a notch. Bold Jalapeño, or Jamaican Jerk Rub will really make them pop.
I always recommend for people who are transitioning from a meat diet to a vegan lifestyle to pop everything with extra flavor from the spices and herbs. Then as your taste buds get off cholesterol, you will naturally go simpler and milder with your flavors.
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