Tomato + Basil + Mozzarella Chick Pea Burger
1 fresh sliced tomato
3 Basil leaves
1 thick slice of buffalo mozzarella
1 can garbanzo beans, rinsed and drained
1 cup brown rice
(I often use the frozen version from Trader Joe's. It takes 3 minutes to cook and takes all of the extra time out of fixing brown rice).
1/2 diced white or red onion
1 clove garlic
1 teaspoon cumin
1/2 teaspoon cayenne pepper
salt and pepper
olive oil or 1 egg or water for binding
Saute onions and garlic in a small amount of olive oil until fragrant (3-5 minutes)
In a food processor, add chick peas and pulse with the mix button a few times. You want the beans chopped and mixed very coursley, otherwise the burger will be mushy.
In large bowl, combine the chick peas with the sauteed onions and garlic, add half of the brown rice, cumin and cayenne pepper and stir. Add the rest of the brown rice if necessary.
Slowly add the ingredient of your choice to bind the ingredients together, allowing you to form small patties. 1 beaten egg works well, so does 1 TBS of olive oil. Water will also work, although not as well.
Form rustic patties and place them on a baking sheet. If you are going to grill these (recommended) you should refrigerate the patties for at least 30 minutes. This will help to keep them from falling apart on your grill. Once you place them on a heated grill, try hard not to move them around. You really aren't trying to cook them as much as you are trying to get them nice and hot with grill flavor. 10-15 minutes on the first side should be enough. Flip. Then add the fresh basil, mozzarella and tomato on top while cooking another 10 minutes.
Tip: Use cooking spray or oil on your grill to help keep the burger patties from sticking.