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Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. These will grill without crumbling on a grill. For a grain and cheese vegetarian burger, try Columbia Bar & Grill's Grain & Cheeseburgers #165678.
- 4 teaspoons sesame seeds
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1⁄2 teaspoon pure chile powder
- 1 1⁄2 cups canned garbanzo beans or 1 1⁄2 cups canned chickpeas, 15 1/2-oz can drained
- 1 cup cooked brown rice or 1 cup cooked white rice
- 1⁄3 cup wheat germ
- 2 teaspoons canola oil
- 4 scallions, finely chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄3 cup wheat germ
- 4 pita breads or 4 hamburger buns
- 4 slices tomatoes (optional)
- 4 lettuce leaves (optional) or 4 spinach leaves (optional)
- TOAST SEEDS AND SPICES:.
- Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them.
- Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool.
- PREPARE BEAN MIXTURE:.
- In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ.
- PREPARE SCALLIONS AND GARLIC:.
- In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices.
- Cook until softened, then remove from heat and add to the mashed bean mixture.
- PREPARE BURGERS:.
- Add salt and pepper to the mashed bean mixture, and mix well with hands.
- Shape into four 3/4-inch thick patties.
- Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides.
- Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden.
- Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.
Five stars for the taste. We are cumin freaks and I love chickpeas, so I knew this was going to be a winner. I also baked them as they were a tad fragile and I thought they would break if I tried to pan fry them. I would make them again. Thanks for posting. Made for the Dec 08 veggie swap.
These were very good. I really like the spices used in this healthy burger. I used brown rice and chose to broil them. One thing I found was that this recipe made 6 large burgers. Next time I will make them into smaller patties and make 8 of them. Also, some of them fell apart a little bit. But, the taste was still great! I love that there is no egg in this burger recipe. Thanks for sharing!