My first home-made veggie burgers!

Yesterday I was craving a veggie burger but couldn't find a recipe among my small collection of cookbooks that spoke to me.  The garbanzo and wheat gluten combo is inspired by the awesome Chickpea Cutlets recipe in Veganomicon.  My very picky four year old daughter actually liked them so I will be making these again with various additions and tweaking of seasonings but for the first attempt they were pretty tasty.  This recipe makes six medium sized patties or four large patties.

Lee’s Veggie Garbanzo Burgers

½ large onion chopped (about 1 cup)
½ red bell pepper chopped
8 white or cremini mushrooms chopped
1 cup cooked garbanzo beans
3 tbsp olive oil
1 tbsp soy sauce
1 tbsp tahini
½ tsp coriander
½ tsp cumin
1 tbsp ketchup
¼ cup vegetable stock or water
¾ bread crumbs
¾ cup vital wheat gluten

Sauté onions, bell peppers and mushrooms in one tablespoon of olive oil until onions are translucent (about 3 or 4 minutes).

In food processor pulse together sauteed vegetable mixture, garbanzo beans, 2 tablespoons olive oil, soy sauce, tahini, coriander, cumin, and ketchup.
Empty mixture from food processor into a medium sized mixing bowl and add bread crumbs, vital wheat gluten and stock or water. Mix together and then knead with your hands for a few minutes until the gluten begins to form strings.

Divide into six equal parts and form patties. Fry on medium heat in a thin layer of olive oil until brown and then flip and cook another 4 or 5 minutes until done.