A bean burger is the ultimate fiber-rich, protein packed best kind of burgers. So many recipes to choose from but this is a QUICK one. Lots of goodness here with turmeric for it's anti-inflammatory properties, agave (optional) to balance the turmeric's bitter flavor, and GF panko (Japanese- style bread crumbs) for a crunch.

This burger may be a bit crumbly but you can also add it top of a salad, or a topping to soup etc. Toppings could be onions, avocado, lettuce, mustard, vegan mayo, and tomatoes.

INGREDIENTS

2 cups dry chickpeas (or 2 cans cooked)
1 onion, finely chopped
4-5 garlic cloves, minced
2 cups of Gluten free panko Bread crumbs
1 Tsp. + of raw agave
1 tablespoon turmeric
1 teaspoon cumin
½ teaspoon cayenne
GF buns or Large lettuce leaves for a wrap
1 head lettuce

METHOD

Soak chickpeas overnight. Cook chickpeas for 1 and ½ hours, drain water, mash chickpeas well with fork and set aside. (or use canned)
Cook onion and garlic for a few minutes on medium heat.
Add onion, garlic, panko, and spices to mashed chickpea mixture. Mix everything together well.
Form patties with the mixture depending on your Pattie size preference. Note: These are crumbly, pat firmly, and handle with care as you put them on the frying pan.
Fry patties on each side on medium heat with a bit of olive or coconut oil or a spray for about 5 minutes or until golden brown and fairly firm.
Wrap it up in your lettuce leaf or use a healthy whole sprouted or Gluten free Bun