Let me preface this post with one important point: Heidi Swanson is my hero. I first became addicted to her blog (101cookbooks.com) a year ago. Then she put out the brilliant cookbook Super Natural Cooking. I am working my way through each and every recipe, and I love pretty much every single one.
So here is one of her amazing ideas: Make a veggie burger, then cut it in half so it becomes the bun, with filling inside. I know, what could be better? I ate mine with sprouts and tomato inside, slathered with some nonfat yogurt. My husband had his on a piece of toast with mayo. To each their own. I just know I will definitely be making these often!
(from Super Natural Cooking by Heidi Swanson)
2 15 oz cans garbanzo beans, drained
4 large eggs
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tbsp olive oil
lettuce, tomato, avocado, onion etc. (whatever you prefer) for filling
Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
Add the bread crumbs and stir, then let sit for a couple of minutes so the crumbs can absorb some of the moisture. Form into 12 1/2″ thick patties.
If the mixture isn’t firm enough to shape, you can add extra bread crumbs, and if it’s too thick or firm, mix in a little warm water.
Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7-10 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.