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1.
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Caramelize the onions.
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Chop onion into small pieces and add to a heated fry pan with butter and pepper.
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Cook on near-high to reduce down to translucent without burning them.
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Once translucent turn heat down to medium-high and simmer for about 45-50minutes and should be brown-sugar brown.
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2.
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Once you have the onions started prepare everything else.
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Chop garlic and add it to a bowl.
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Rough chop the mushrooms and add it to the garlic.
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Add rosemary to the bowl, along with roughly chopped cilantro.
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3.
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In a steamer, steam down the spinach to make it pliable.
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4.
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Add spinach to the bowl with everything else.
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Add chickpeas to the steamer for about 20 minutes until they almost feel like cooked peas.
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5.
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Add bowl of garlic, etc.
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into the onion mixture and continue to cook down the mushrooms and garlic on medium.
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This will really help get the garlic flavour through the mixture.
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6.
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Once the chickpeas are steamed add them to a mixing bowl and roughly mash with a fork or potato masher.
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If you use a food processor only give it a few pulses.
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It should leave a few chickpeas almost whole.
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7.
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Add the onion mixture to the chickpeas with a wee bit of salt for taste.
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Now mix.
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Add two eggs and breadcrumbs to the mixture to help it stick together.
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Tip: Beat the eggs separately first then add to the chickpeas while quickly stirring so the eggs do not cook.
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8.
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Form the mixture into hamburger sized patties while adding the olive oil to the onion fry pan to heat up.
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9.
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Fry the patties in the pan on medium-high until golden brown on both sides.
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As the chickpeas and all ingredients are already cooked you neednt worry about anything raw.
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Just make sure they are thoroughly heated through and through.
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10.
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Warm or toast hamburger buns and add your favourite condiments.
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I really enjoy fresh goat cheese and alfalfa sprouts with some hot mustard on mine.
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Play around with it!
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Youll love em!
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Being vegetarian never tasted so good!
