Here is Leigh's recipe:
Garboburgers: 6 servings
1 can (15 oz) garbanzo beans, drained
1 1/3 cup rolled oats
1 cup water (I've tried using the juice drained off the beans and it works well)
1 tsp. Italian seasoning
1 small onion, minced (we used dried onions and that works well)
1/8 tsp. garlic powder
1 1/2 T. soy sauce OR 2 tsp. Worcestershire sauce
1 T. olive oil
Run beans through food processor until they are like the texture of ground meat. Add remaining ingredients (except oil); let sit 15 minutes.
Heat oil in skillet. Make into patties and fry in oil (we find it easiest to use a cookie scoop and put it directly into the pan). Cook both sides until browned. (Note - we've found we have to be a little more generous with the oil so the burger doesn't stick.)
Tastes good with normal burger toppings!
If you mix a double batch, just keep the leftovers in the fridge - we've found it's best to fry them up fresh; they don't taste quite as good if they're fried and then cooled.
The kids completely gobbled these down (minus buns) and we did take Leigh's suggestion to mix up a double batch and put the extra in the fridge. The next day we made them into smaller chicken nugget shaped pieces and fried them in a little bit of oil and those were an even bigger hit! Next time we are going to TRY to bake them, but I don't know if they will hold together well enough for that.
Submitted to Gluten Free Wednesday at The Gluten- Free Homemaker.