1/2 chopped yellow onion
1 finely chopped carrot
1 finely chopped celery stalk
2 minced cloves of garlic
1.5 C cooked garbanzo beans (or cannelleni bean)
1 TBS liquid smoke
1 tsp chipotle powder
1/2 tsp paprika
pinch of cayenne (optional)
pinch of salt
1/4 C garbanzo bean flour
3 TBS olive oil
In a pan, heat 1 TBS oil and saute your onion until soft and fragrant. About 3 min. Add the garlic.
After another minute toss onion, garlic, carrot, celery and beans together in a separate bowl.
Mash with a potato masher or your hands. Leave some beans in tact.
Add your liquid smoke, chipotle powder, paprika, cayenne (if using) and salt. Continue to mix.
Stir in flour and knead well.
Heat remaining 2 TBS of oil in pan and mold your burgers or sliders. Cook for 3-5 min on each side until brown.
If making beanballs, cook at 350 for 20 minutes, turning once on a parchment paper lined pan.
Catchup and smoked chipotle powder mixed to taste
Serve on a bun or over a bed of greens.