First, these cute little patties claim a secret ingredient, Bob’s Red Mill Bulgur. Bulgur is a whole grain staple commonly found in Mediterranean and Middle Eastern dishes, think: Tabbouleh.
In a small saucepan bring 2/3 cup chicken broth (or veggie broth) to a boil. Add the bulgur to the boiling broth. Place the lid on the pot and turn off the heat. Allow the covered bulgur to sit for fifteen minutes until the bulgur is fluffy and cooked. Set aside.
In a food processor (my favorite) add: garbanzo beans, garlic, mushrooms, carrot, yellow onion, and red bell pepper. Pulse until the picture is wet and sticks together (about 1 minute). Note: The trick to this step is cutting the veggies relatively the same size before pulsing.
Pour the bean and veggie mixture into a large bowl. Add: egg, cooked bulgur, cumin, and salt. Mix well.
Cover a plate or tray with parchment paper. Using your hands form the burger mixture into small sliders, rolling into balls and flattening. Place the slider patties on the parchment-lined plate. Refrigerate for at least thirty minutes.
Preheat the oven to 375F. Place 1/4 cup coconut oil in a large saucepan over medium-high heat. Remove the patties from the fridge and carefully place in the oil. Brown the patties on each side for 5 minutes. Place the patties on a baking sheet and bake for 20 minutes, until the patties are firm.
Serve on mini burger buns and top with your favorite toppings.