2 cups white bean
2 red peppers
1 large onion
1 eggplant
1/2 cup chopped parsley
1/4 cup raw almonds ground to meal
2 cloves garlic
2 tbs oil for eggplant and to mash for texture
1 cup breadcrumbs more for handling
Dice and salt eggplant (approx 3/4 inch) and let stand for several hours then rinse and dry and toss with oil and roast for 15 - 20 minutes at 450
Reduce heat to 400
Dry saute the onion and then the pepper and combine with bean, parsley, garlic, oil and almond meal. Then run through meat grinder. Add in bread until they can be handled. Then press into patties and place on greased baking sheet. Spray tops with peanut oil and bake for 35-40 min avoid over browning. (Turning may be needed but do not deform them. Under cooking is desirable so they do not dry out when frozen and re-fryed)
Remove and place on wax paper sheets to freeze. Stack the frozen burgers in sealable freezer containers for long term storage.
(Use a large sauce can as a form withs an oiled wooden plunger and a measured or weighed standard amount as thickness of patties should be about 1/2 inch and it may be useful to use a silicon sheet to aid in placing on baking sheet without deforming them as uniformity will make them freeze and store better)
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