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Thursday, September 23, 2010

Veggie Burgers and Real Burgers

Cooking for my 2 Carnivore men is difficult right now, only because I like cooking what I eat, and I don't eat meat. Lately I find I am making 2 meals. Tonight I am doing burgers. For the men, Ground sirloin, Salt, Pepper. For us, it gets a little more time consuming... Veggie Burgers. For the Veggie Burgers I used:


2 1/2 cups chickpeas OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
1 yellow pepper chopped
Grated zest of one large lemon
1 cup toasted bread crumbs
1 tablespoon extra-virgin olive oil
Toppings: Tomato, Lettuce, Avocado, cucumber

Combine the garbanzos, 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, yellow pepper and zest.

Add the breadcrumbs, stir, and 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 1 1/2-inch-thick patties.

Heat the oil in a heavy skillet over medium low, add patties, cover, and cook for 7 to 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.

Serve immediately. I put mine on a bun with tomato, lettuce, mayo, mustard and ketchup. Taylor likes hers with cucumber, avacado, tomato and lettuce and she puts Cheese fantastico light dressing.


The boys: Meat, Bun, Lettuce, Tomato and barbeque sauce. no brainer

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