Ingredients

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.

Preparation

  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. 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. Microwave or roast at 400F the sweet potato.

  4. Add sweet potato, beans, flour, oil and spices to a food processor. Process, adding more oil if needed, into a puree.

  5. After grains have cooked, combine with puree and shape into burgers. Any size you like.

  6. Brown both sides in a large frying pan and serve hot on buns or over fresh veggies.