I used a recipe from JillianMichaels.com as a guide to create these tasty veggie burgers.
1 can (19 oz) Garbanzo (chickpeas) beans, rinsed
2T whole wheat flour
2 tsp oregano
1/4 tsp salt
2T olive oil
whole wheat sandwich thins
Using my Tupperware Quick Chef® ProSystem, I added the can of drained chickpeas and pureed using the blade attachment. (If you have an automatic processor, pulse until a course mixture holds together when pressed.)
Once the chickpeas were ground to the desired consistency, I replaced the blade attachment with the paddle attachment. I added the egg, chives, flour, oregano, and salt, processing until it was all mixed thoroughly.
Form into 4 patties. Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown and beginning to crisp. This usually takes 4-5 minutes. Carefully flip and cook and additional 2-4 minutes.
When both sides are evenly browned, place on sandwich thin, add the avocado and tomato, and serve immediately.
These burgers have approximately 328 calories and 15g of protein! Although I enjoyed the taste of this recipe, I do plan to try these again with more authentic burger ingredients. (The oregano was a bit heavy in flavor and gave this burger an Italian kick.)