Health burgers

23 Mar

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We clipped this from Bon Appetit’s RSVP section from a reader asking for a California restaurant’s recipe. Very 1980s, no?

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We toasted the nuts but made the mistake of pureeing the whole mess, resulting in a homogeneous mixture. Next time, we’ll stir chopped nuts and onion into the puréed chickpea, curry and parsley mix. In other words, we’ll follow the goddamned recipe as written. Sheesh!

NUTBURGERS

8 servings
3 15-oz cans garbanzo beans, drained, rinsed and mashed (we used 2 19 oz) or pureed
1 medium red onion, finely chopped
1/2 bunch parsley
1/2 cup chopped almonds (toasted)
1/2 cup chopped walnuts (toasted)
1/4 cup roasted sunflower seeds
1 tsp curry power
1/2 tsp vegetable salt
1 egg, lightly beaten

oil for frying
sharp cheddar slices
8 pitas
3 tomatoes, chopped
2 avocados, finely diced
1/2 bunch green leaf lettuce, chopped (we used alfalfa sprouts)

Combine beans, onion, parsley, nuts, seeds, curry powder, and salt in a large bowl. Add egg and mix well. Form into eight 3 x 3/4 inch patties.
Pour oil into heavy large skillet to depth of 1/4 inch. Place over medium high heat. When oil is hot, add patties and fry until lightly browned, about four minutes. Turn and fry the other side for four minutes, topping with cheese while the other side cooks.
Drain patties on paper towel.
Lightly spread inside of pitas with mustard. Place patty in each, add tomato, avocado and lettuce. Spoon dressing over filling.

Update: frying was a disaster so the second time we baked them at 350F on a parchment-lined baking sheet. Success! They stayed intact.

Creamy Herbal Dressing
1/2 cup mayo
1/2 cup yogurt
2 tbsp finely chopped onion
2 tbsp finely chopped parsley
1/4 tsp cider vinegar
1/4 tsp fresh lemon juice
1/4 tsp Worchestershire
1/4 tsp vegetable salt
combine in a processor or blender until smooth.

We spooned into a squeeze bottle.

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