| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Beans and l, Main dishes, Vegetarian, Sandwiches |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 2 |
|
Green onions; finely chopped |
| 3/4 |
c |
Finely chopped white or cremini mushrooms |
| 3 |
lg |
Clove garlic; minced |
| 1 |
c |
Chickpeas; canned, drained and 1/2 cup liquid reserved |
| 1/3 |
c |
Sunflower seeds |
| 1/2 |
ts |
Curry powder |
| 2 |
lg |
Egg whites or 1/4 cup dry bread crumbs |
| 1/2 |
c |
Sesame seeds; or more |
INSTRUCTIONS
This Mediterranean-inspired burger can be served in a pita pocket or on a
bun with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage,
tomatoes and sweet onion rings.
IN MEDIUM SKILLET, heat oil over medium heat. Add green onions and
mushrooms and cook, stirring often, until soft, about 5 minutes. Remove
from heat.
In food processor or blender, combine garlic, chickpeas and reserved
chickpea liquid and process until smooth. Transfer to large bowl and
combine with mushroom mixture. In food processor or blender, process
sunflower seeds to make a coarse meal. Add to chickpea mixture along with
curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be
soft).
On a large baking sheet, make 8 beds of sesame seeds for patties. Shape
burger mixture into 8 patties and place on seeds. Flip to coat both sides
generously. Grill patties on a well-oiled vegetable grill or broil 4 inches
from heat source, 3 to 4 minutes on each side until browned. Serve right
away.
PER SERVING: 92 calories; 4g protein.; 4g total fat (1g. sat. fat); 9g
carb.; 0 chol.; 103mg sodium; 2g fiber. OVO-LACTO/VEGAN
Recipe by: Vegetarian Times, March 1998, page 46
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20,
1998
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