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1.
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In a medium-large saute pan, heat the butter until it has has melted, being careful not to burn it.
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Add the onions and let them start to cook.
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After a few minutes, add the garlic to the pan.
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Stir everything around every few minutes.
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The onions will continue to cook while everything else is prepared so they get a ncie caramelization.
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2.
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Rinse the spinach and if the leaves are large, tear them in half.
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Place all of the spinach into a steamer insert and steam until it has reduced in size but is still bright green.
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Remove at this point.
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3.
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Rinse the garbanzo beans and add both cans to the steamer insert and steam for about 20 minutes, they should have some give but should not be mushy.
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4.
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After the spinach and garbanzo beans have started to steam, chop the mushrooms and add them to the pan with the onions and garlic.
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Add the salt and pepper.
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5.
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Once the spinach has steamed, add it to the pan with the onions and mushrooms so the flavors meld and the liquid from the spinach can degalze the bottom of the pan.
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6.
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When the garbanzo beans are done steaming, add them to a large mixing bowl.
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Using a potato masher, mash the garbanzo beans until they start to form a thick paste, but stop before mashing everything, leaving some of the beans whole.
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7.
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Add the onion mixture to the garbanzo beans and stir to combine.
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Add in the beaten egg and stir until it is has mixed through.
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Add the bread crumbs and mix everything together.
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If the mixture is too wet, add additional bread crumbs.
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8.
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Form the mixture in patties and put them into the fridge for up to two days if not cooking right away.
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These can be grilled in a pan or on the grill (I prefer the grill).
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Grill until brown on both sides.
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Top them with cheese, mayo and even if youre so inclined, guacamole.
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Serve on whole wheat buns.
