Completing the Beets Meal

     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.

Should make a thick paste. You may need to add a little water to get it to blend well if you used your own cooked garbanzo beans.
2. Scrape bean-mixture into a medium sized mixing bowl. Mix in cilantro, onion, zest, and sprouts. Stir until well-combined. Stir in bread crumbs. Let sit for a few minutes to allow the bread crumbs to moisten. 
3. Form into 4 patties that are 1 1/2 inch thick. 
4. Heat oil on medium-low heat in a large pan (with a lid). 
5. Add patties to the pan and cover. Cook for 7-10 minutes (until bottoms begin to brown) and flip. Cover and cook for an additional 7 minutes, or until golden.

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)

I decided to stuff my burgers with sprouts and avocado. In the past I’ve used tomatoes. Heidi has a lot of suggestions on her website for stuffing ideas.
Here’s my complete meal:
It was fun eating the beet and biting into my sandwich– it left a fun purple ring on the burger.