Simply the Best

I was a fairly typical teenage girl; my high school years were marked by the milestones of wearing make-up, dying my hair, going to concerts and becoming a vegetarian.  And while most teenagers drift with the trends, quickly dropping one for the newer and shinier, for some reason the vegetarian thing stuck with me for nearly 6 years.  Maybe I was being stubborn.  Who knows.  In those 6 years I passed up nearly half the offerings at Thanksgiving, walked away from bacon and ate countless Gardenburgers.


Oh why couldn't Heidi Swanson have been around when I was in high school?  Because, you see that veggie burger up there?  That veggie burger blows my teenage-vegetarian brain.  Garbanzo beans mashed and mixed with sprouts, cilantro, onion, lemon zest, bread crumbs and held together with a little bit of egg.  No weird processed ingredients with unpronounceable names, just food.  And then the burger is the bun (and if you've ever eaten a veggie burger on a bun, you know how bready and dry they can be).  You simply cut it open, stuff your fillings of choice in and maybe a little mayonnaise, and tuck into the wholesome goodness.  I may not be a vegetarian anymore, but it doesn't mean I appreciate this burger any less.

Plus, I feel a bit more grown up now, eating my veggie burgers with a fork and knife.

Ultimate Veggie Burgers
Adapted from Heidi Swanson’s Super Natural Cooking

4 servings

1-14 oz can garbanzo beans, drained and rinsed
2 large eggs
1/4 teaspoon fine-grain sea salt
2-3 tablespoons chopped fresh cilantro
1/2 an onion, finely chopped
Grated zest of half a lemon
1/2 cup micro sprouts, chopped
1/2 cup toasted bread crumbs
1 tablespoon extra-virgin olive oil
Thinly sliced onion, tomato, avocado and extra sprouts for filling
Mayonnaise

Combine the garbanzo beans, eggs, and salt in a food processor. 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 breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.  Form into 4 equal sized patties that are about 1 inch in thickness.

Heat the oil in a heavy skillet over medium low, add the patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown.  Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool for a few minutes on a wire rack, or until able to handle without being too hot. Carefully cut each patty in half and insert fillings, serve.