12074 Sprouted Garbanzo Burgers 12 mini burgers Tue Jun 10 16:12:00 -0700 2008 Mon Jun 01 14:58:25 -0700 2009 American Licensed http://www.chow.com/recipes/12074 Mon, 01 Jun 2009 21:58:25 GMT The patty turns into the bun and gets stuffed Forget a too-bready sandwich, here the patty is turned into the bun and stuffed with your favorite burger toppings. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn’t until I sat down to write this recipe that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved. These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches.

What to buy: Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos will work just fine.

Game plan: Stuff the patties with your favorite burger toppings or try some of these filling ideas: More sprouts, avocado slices, cipollini onions (sweet and just the right size), sliced Roma tomatoes, or a sprinkling of smoked paprika.

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  • If you are using sprouted garbanzos, steam them until tender, about 10 minutes. If you are using canned beans, jump right in. Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
  • Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

    • Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson. Copyright 2007. Published by Celestial Arts.

    ]]>     http://www.chow.com/assets/2009/02/garbanzoburger290.jpg Heidi Swanson 49 Soup/Salad/Sandwich 2 1/2 cups sprouted garbanzo beans (chickpeas) or canned garbanzos, drained and rinsed**

    ]]>     4 large eggs

    ]]>     301 1/2 teaspoon fine-grain sea salt

    ]]>     153 1/3 cup chopped fresh cilantro

    ]]>     54 1 onion, chopped

    ]]>     43 Grated zest of 1 large lemon

    ]]>     1 cup micro sprouts (try broccoli, onion, or alfalfa sprouts), chopped**

    ]]>     1 cup toasted whole-grain bread crumbs

    ]]>     1 tablespoon extra-virgin olive oil or clarified butter

    ]]>     16659 heidi swanson 16942 super natural cooking 435 vegetarian 10054 dairy free 11120 saute 644 summer 11031 trend 184 vegetables 332 vegan 2580 veggie burger