1 plump clove of garlic, smashed and peeled
1 1/2 cup garbanzo beans, cooked
1 tablespoon olive oil
1/2 cup, cilantro and/or parsley leaves, plus their stems
1/2 medium red onion, chopped fine
1/4 cup sunflower seeds, roughly chopped
1/4 cup zucchini, chopped fine
1 1/2 cups bulgur, cooked
1/2 cup bread crumbs
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
Dash of Tabasco sauce
Juice of 1/2 lemon
Salt and pepper
Place the garbanzo beans, garlic and olive oil in a food processor fitted with a blade attachment. Puree until uniform and completely smooth.
Transfer the garbanzo bean puree to a large mixing bowl and add the remaining ingredients. Mix well to thoroughly combine.
With clean hands, form six patties out of the mixture and set them aside to rest for at least 10 minutes. Don’t make them patties too thick or they’ll be hard to flip and will crack.
Add a good amount of olive oil to a large skillet, enough to amply cover the base, and set it over medium-high heat. Once hot, lay the patties into the pan. Lower the heat to medium and cook until golden brown, about 3-4 minutes. Flip and sear the other side, until golden brown, an additional 3-4 minutes. If adding cheese, after flipping, lay thinly sliced cheese over top of the seared half. Then cover the pan with a lid. Once the cheese melts, remove the lid and cook an additional minute.
Serve veggie burgers on a platter with grilled bread, foccacia or buns and a choice of the following fixins’: mayo, ketchup, sliced tomato, mustard, avocado, sliced onion, greens.