Versatile Veggie Burgers

• 1/4 cup dry quinoa (~3/4 cup cooked)
• 1/4 cup dry barley (~1 cup cooked)
• 1.25 cups of water or stock*
• 1 small sweet potato, baked
• 15-ounce can garbanzo beans, rinsed and drained
• 2 tablespoons whole wheat flour
• 1 tablespoons olive oil (may need a little more)
• Spices combination such as:
• 1 tablespoon rosemary:
• 2 tablespoons parsley
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon of cinnamon
• 1 teaspoon honey
• 1 teaspoon garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Oil to brown burgers
• *Cooking in a stock with spices adds robust flavors to the final product.

1. 1. Add barley to 3/4 cup of boiling liquid. Turn down to a simmer and cook for ~40 minutes until tender and water has absorbed.
2. 2. Rinse quinoa under cold water for 2 minutes. Then toast in a pan (optional). Add to 1/2 cup of boiling liquid and cooking for ~15 minutes.
3. 3. Microwave or roast at 400F the sweet potato.
4. 4. Add sweet potato, beans, flour, oil and spices to a food processor. Process, adding more oil if needed, into a puree.
5. 5. After grains have cooked, combine with puree and shape into burgers. Any size you like.
6. 6. Brown both sides in a large frying pan and serve hot on buns or over fresh veggies.

quinoa, barley, water, sweet potato, garbanzo beans, whole wheat flour, olive oil, combination, rosemary, parsley, cumin, cinnamon, honey, garlic, salt, pepper, oil, adds robust

Taken from www.epicurious.com/recipes/member/views/versatile-veggie-burgers-52654791 (may not work)