May be cooked on grill, broiler or pan.
Preheat the oven to 350°F for the garbanzo beans. Meanwhile, puree ingredients for mango sauce in a blender or food processor. Cover and refrigerate. Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly. Bake in preheated oven until garbanzo beans turn golden, about 25-30 minutes. Remove from oven and sprinkle with feta cheese and thyme. Serve warm. One at a time bend each asparagus spear 1 to 2 inches from the bottom. It will break off (more or less) where the tender part ends and the woody part begins. Discard woody portion. Cut spears into 1-inch pieces. Rest on a metal steamer in a 4-quart saucepan over boiling water. Cover and steam for about 3 to 5 minutes, until fork tender. Drain, rinse with cold water, and drain again. Set aside in a bowl. Mix sesame sauce and pour over asparagus. Stir and set aside. Preheat grill, broiler, or lightly mist a 12-inch skillet with olive oil spray and warm over medium heat for 3 to 4 minutes. Add frozen burgers and broil, grill, or sauté for 3 to 4 minutes per side. Divide asparagus among 4 large dinner plates. Add burgers per plate; top with mango sauce and serve.
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