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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, a sprinkling of smoked paprika, caramelized onions, our homemade Guacamole recipe, or our pickle recipe.
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.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...