Makes 12 Patties / 6 Burgers
3 cups assorted soaked beans (green garbanzo, yellow garbanzo, English peas, fava beans)
1 medium white onion, peeled and sliced
2 cloves garlic, chopped
2 cup fresh soft herbs (basil, dill, parsley)
1 cup sprouts (broccoli, onion, sunflower)
1 cup bread crumbs
4 Tbsp olive oil (for sautéing the patties in the skillet)
salt and pepper to taste
In a mixing bowl, combine onions, beans, garlic, herbs, eggs, salt and pepper. Pulse in batches (2 – 3 total) in food processor until it becomes a coarse meal. Be careful to not puree, the textures should be that of minced onions. Transfer to a new mixing bowl. Sprinkle in bread crumbs, sprouts and mix until combined. Allow to sit for 30 minutes so that the bread crumbs soak up any of the liquid.
Scoop into 2 ounce balls (about the size of a ping pong ball) and roll into mini meatballs. Flatten to 1/2-inch thickness.
Preheat a cast-iron skillet over medium high heat until the base of the pan begins to smoke. Drizzle 1 tablespoon olive oil and wipe clean with a paper towel. Reduce heat to medium and coat pan with remaining olive oil. Pan sear each side of the patties until golden brown on both sides. Transfer with spatula to a lined baking sheet until you are ready to serve.