Aztec Burgers - 2 lbs.

Aztec Burgers - 2 lbs.

InHarvest Products Used

Ingredients:

Yield: 48 4-oz. patties

  • 2½ qts.    water
  • 2 lbs.    InHarvest Aztec Blend™
  • 2     bay leaves
  • 2 T.    olive oil
  • 3    small yellow onions, minced
  • 6    cloves garlic, minced
  • 6    carrots, minced
  • 2 c.    celery, minced
  • 2 c.    garbanzo-bean flour
  • 4 c.    gluten-free panko breadcrumbs
  • 1 T.    minced fresh thyme
  • 3 T.    minced flat-leaf parsley
  • 2 t.    ground roasted cumin
  • ½ c.    liquid soy-free egg replacer
  • 1 T.    ground smoked paprika
  • 1 T.    kosher salt
  • 2 t.    ground black pepper
  • 4 c.    rice flour
  • ½ c.    oil, for pan-frying

Directions:

  1. In a large pot with the water, stir in InHarvest Aztec Blend. Add the bay leaves. Bring to a boil. Cover, reduce heat and cook for 40 minutes or until all the liquid is absorbed.
  2. Remove the bay leaves. Transfer the grains to a large bowl; let cool to room temperature.
  3. In a large skillet, heat the olive oil. Add the onion, garlic, carrot and celery and cook for 4 minutes. Stir the vegetables into the cooked grains.
  4. To the grain/vegetable mixture, stir in the garbanzo-bean flour, panko, thyme, parsley, cumin, egg replacer, paprika, salt and pepper. Transfer the mixture to a food processor and pulse until blended. (Do not over-blend.)
  5. Transfer the mixture back to the bowl and work the product until it holds together well. Store chilled, covered, for at least 1 hour and up to 4 days.
  6. To prepare the burgers, shape the mixture into 4-oz. patties. Lightly dust both sides of each patty with the rice flour.
  7. In a skillet over medium-high heat, heat some of the oil. Pan-fry the patties in batches until all are browned, about 4 minutes per side.

Nutrition Facts
Per serving: 160 cal., 4 g pro., 27 g carb., 3 g fiber, 4 g fat (0 g sat. fat), 0 mg chol., 150 mg sod., 1 g sugar