VeganOil FreeOrganicNon GMOMain dishLow SodiumEasy PrepSuper FoodsDairy Free Chalet Garbanzo Burgers Share Written By Kathy Dahlke Tags VeganOil FreeOrganicNon GMOMain dishLow SodiumEasy PrepSuper FoodsDairy Free Award winning Burger! 2018-07-28 Ingredients (Contains peanuts) I can of Garbanzo beans (drained). If using dried beans, measure 1 1/2 - 2 cups cooked beans)* 1 cup dry oatmeal (Measure one cup dry oats and then ground if preferred) 2 teaspoons No-Salt Seasoning (We use a Costco brand) 1/8 teaspoon celery seed 1/3 cup finely chopped purple onion 1/2 cup grated zucchini 2 Tablespoons ketchup 2 Tablespoons red wine vinegar 2 Tablespoons peanut butter Pressure Cooker Method (If preparing dried beans, cover dried beans in water by at least two inches. Let soak approximately 4-24 hours draining the water and adding fresh after 8 hours or so. Rinse beans and place in pressure cooker. Cover beans with about one inch of water. Add garlic cloves, onion chunks and 1/2 teaspoon of salt if desired. Set pressure cooker for 20 minutes on high pressure.) Preheat oven to 350. Mash garbanzo beans with a fork or a potato masher. Add all ingredients and blend with hands or large spoon. Mixture will form a large ball. At this point, we found it helpful to refrigerate the mixture so the flavors could incorporate. Also, as an added bonus to chilling the mixture for at least one hour, we discovered that the mixture was less "sticky" when forming the patties. Mixture will make six large patties or seven = nine smaller ones. Bake for 15 minutes. Remove from oven and flip. Continue baking for an additional ten minutes. Soooo many pluses!!! These burgers are filling and satisfying! High in protein and fiber. Notice that there is NO added salt in this recipe. Sodium can further be reduced if using no/low salt ketchup and low/no salt beans. Oil free.