Mini Jalapeño, Rhubarb and Green Garbanzo Burgers

Rhubarb—technically a vegetable, but usually treated like a fruit—is found in abundance at local grocery stores and farmers market in Spring and Summer. Puckeringly tart when raw, rhubarb is especially tasty when its sourness is tempered through cooking with sugar and/or spices. More often than not, it is paired with berries in pies and desserts. While these combinations sound delicious, I believe rhubarb should be given the chance to shine in savory dishes such as these Jalapeño – Green Garbanzo burgers . There’s plenty more to do with this pretty spring/summer treat. I have often used raw rhubarb in salads, until recently when I decided to add it to my veggie burgers but this was actually my first time cooking with rhubarb.  The addition of rhubarb brings just the right amount of boldness to the burgers, while also contributing its own tart and refreshing flavor. And when combined with some green garbanzo beans, minced jalapeno, and spices, some pretty amazing things start to happen.

Ingredients
1/2 Cup Chopped Raw Rhubarb
1 Cup Fresh or Frozen Green Garbanzo Beans, at room temperature
1/2 Cup Frozen Vegetables, I used corn and green peas.
2 Cloves Garlic, chopped
1 Teaspoon Coconut Oil
1 Small Onion, chopped
1 Jalapeño, minced (adjust the quantity according to your taste)
1/4 Teaspoon Dried Oregano
1 Teaspoon Cumin
1/2 Teaspoon Ground Coriander
1/4 Cup Fresh Cilantro, chopped
Salt to taste

Process

1. Heat the oil in a pan over medium heat, add onions, garlic and Jalapeño, a saute for 2-3 minutes or until the raw aroma of onions and garlic is gone.
2. Add chopped Rhubarb,salt, cumin and coriander; cover the pan and cook for 4 – 5 minutes or until rhubarb begins to soften up.
3. Turn the heat off, add thawed veggies and green garbanzo beans and stir everything well, while the pan is still hot.
4. Set the pan aside and let the mixture cool down to room temperature.
5. Add the mixture to the blender and pulse just enough to make the mixture into a mold-able dough. Don’t make a paste.
6. Transfer the mixture to a plate, add chopped cilantro. Taste and adjust the seasoning if needed.
7. If the mixture is sticky, place it in the refrigerator for few minutes.
8. Divide the mixture equally into the size of mini golf balls or bigger if desired. Flatten the balls to make even sized patties.
9. Heat a griddle or a flat bottom non-stick pan and cook the patties on medium heat for 2-3 minutes on each side.
10. Let the patties cool and serve as desired.

Enjoy! 🙂