Veggie burger

Ingredients

For the burger

• 2 cups cooked white rice 
• 2 large garlic cloves
• 1 medium yellow onion
• 3 tablespoons olive oil, divided
• 1 cup walnuts
• 1 15-ounce can  Organic Garbanzo Beans
• ¾ cup whole wheat flour (or gluten free)
• 1 tablespoon cumin
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 egg white
• Barbecue sauce

To serve

• Guacamole
• 1 tomato
• Lettuce leaves
• 6 hamburger buns (gluten free if desired)

Instructions

1. Make the rice according to the package instructions.
2. Quickly cool the rice by spreading it into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools.
3. Preheat a grill to medium heat.
4. Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil.
5. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat.
6. Roll over the walnuts with a rolling pin until they are fine and crumbly.
7. Drain and rinse the garbanzo beans. Place in a large bowl and mash them.
8. Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans.
9. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper.
10. Mix together.Stir in 1 egg white, mix until in becomes a sticky dough.
11. Form five or six 1-inch thick patties by firmly patting and squeezing the dough together 
12. Set the patties on a baking sheet.
13. Brush both sides of the burgers with olive oil.
14. To serve, place the burgers on a bun, topped with guacamole, tomato and lettuce.