So as the title suggests, this post is about the rest of the beets night meal. For some reason whenever I make beets I’m drawn towards making something with chickpeas in it as the main course. So, I decided to make Heidi Swanson‘s Ultimate Veggie Burger. Because I was only cooking for myself, I halved the recipe. This recipe is pretty cool because the burger serves as a burger-bun that you cut in half and stuff with your favorite fillings.
Ultimate Veggie Burger Recipe
1 2/3 cup garbanzo beans (chickpeas) ; or 1 15 oz can
2 large eggs
1/2 teaspoon fine-grain sea salt
1/4 cup chopped fresh cilantro
1/2 onion, chopped
Grated zest of 1/2 large lemon
1/2 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
1/2 cup toasted (whole-grain) bread crumbs (See recipe note)1 tablespoon extra-virgin olive oil
1. Blend together beans, eggs, and salt in a food processor or blender.
Note: To make my own whole grain bread crumbs, I simply toast bread in the oven until pretty dry, break the bread into smaller pieces, and blend or food process them until nice and crumby. (1 slice = ~1/3 cup)