Homemade Veggie burgers

1 25 oz can of garbanzo beans, rinsed and drained
4 medium eggs
1/2 teaspoon sea salt
1/3 cup cilantro (fresh if available)
1 medium onion , finely chopped
zest of one large lemon
1 cup (whole-grain) bread crumbs
extra-virgin olive oil

In a food processor or blender combine the garbanzos, eggs, and salt.  Puree until the mixture is thick and a bit chunky.  Pour mixture into a large mixing bowl and add cilantro, onion and lemon zest.  next add breadcrumbs and let mixture sit and rest for a few minutes.  Now would be a good time to pour yourself a glass  of wine and relax for a minute or two yourself. Now you should have a mixture moist enough to mold into patty form.  If you find your mixture is to moist add more breadcrumbs. On the other hand if you find your mixture is to dry a little water or lemon juice can be added

Heat olive oil in a heavy skillet over medium heat, add two to three patties,and cook for 10 minutes or until golden brown.  Flip patties and and brown other side.   Cool  add your favorite condiments and enjoy.

I live this recipe because it makes for the perfect cook-ahead meal.   Burgers can be cook , cooled and then frozen for future meals.  Burgers can also be left uncooked in the refrigerator for up to one week.