Aztec Burger

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.

Recipe Yield: 48 (4 oz.) patties