Posts Tagged 'burger'

Garbanzo Burgers with Muhammara

A few days ago I found out I won a trainer from a giveaway on Frayed Laces

Within 10 minutes of the Fed Ex man placing it on the front porch, I had it set up and was happily pedaling away.

It is SO MUCH BETTER than the exercise bikes at the gym! Aero position isn’t going to happen while I’m pregnant (it only took about 15 seconds to figure that out), but I’m completely in love with this thing already, and I think it’s going to make squeezing workouts in a ton easier when I have an infant around.

Speaking of workouts… if you ever need motivation to get on your bike/into the pool/out for a run, this video is the key. I think I’ve mentioned it before, but my sister showed it to me about a year ago and it ALWAYS gets me in the mood to work out. These days it also makes me cry, but that’s probably just pesky pregnancy hormones…

http://www.nike.com/nikeos/global/modules/video/v1/swf/video_player_v1_2.swf?regionConfig=http://www.nike.com/nikeos/global/modules/video/v1/xml/reg/reg_config_en_US.xml&siteConfig=http://www.nike.com/g1/na/en_US/xml/courage_site_config.xml&locale=en_US&guid=ae18c405330c8e236b36e50072faa540_id1255&isEmbed=true

Or click here

After my nice little trainer ride, I was craving something with plenty of protein (and plenty of flavor). I made these burgers a few years ago (back when my photography skills were truly stunning…) and loved them.

This time I left out the sprouts, made them a little smaller (about 2 1/2″ across; the recipe yielded 20 that size instead of 12), and baked them in the oven instead of frying them on the stove.

Instead of filling them with lettuce and tomato, I put them on a pita with some thinly sliced lettuce and muhammara, which I don’t make often enough. It’s a Syrian dip made with walnuts, roasted red pepper, and pomegranate molasses (which should be available at your nearest Middle Eastern grocery store). I’ve seen versions that include tomato paste, lemon, and garlic, but I kept mine more simple.

Recipe:
pita
thinly sliced lettuce
Garbanzo burgers” (about 3 small patties per person)
muhammara (below):

1 dried chile de arbol or 1-2 tsp ground aleppo pepper
1/2 cup chopped walnuts, toasted and cooled
1/4 cup bread crumbs
2 tablespoons pomegranate molasses
1 red bell pepper, roasted until soft, then peeled
1/2 cup warm water
salt to taste (usually about 1/4 tsp)

Combine everything except the water in a blender and pulse until well-mixed. Add the water gradually until the mixture is slightly thinner than hummus (add extra water if needed). Add salt to taste

Advertisements

Garbanzo Burgers

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.  At this point, you should have a moist mixture that you can easily form into 12 1 1/2 inch thick patties (I made mine slightly thinner).  
You can 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 7-10 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.


Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Don’t miss a post!

Contact me!

I love getting email: catesworldkitchen at gmail.com
Super Natural Recipe Search
wordpress visitor counter
Advertisements