It has been a while since I posted a recipe. I have been playing with this one for a little over a week now. It is amazing how much you forget this is vegetarian and not actually meat. (I have keep reminding myself that I do not need to follow Cross-contamination Protocol when making this this.

The good news is that this recipe has more protein than (ham)burgers–and no saturated fat. You also get a lot of fiber and a good amount of complex carbs. Here it goes…

Note: This makes four four-ounce burgers (the equivalent of one pound of burgers)

Ingredients

• 1 15-oz can of Garbanzo Beans (Whole Foods 365 Organic Beans are cheap and good)
• 1/2 Cup of Vital Wheat Gluten
• 1/3 Cup of Garbanzo Bean Flour
• 1 Package of Greek-style 0% Fat Yoghurt
• 1 Package of Jacob’s Farm Fresh Mint
• 1 Tsp of Cumin
• 3/4 Tsp of Spanish Paprika
• 1/4 Tsp of Dried Oregano
• 2 Tbsp of Shelled, Roasted Pistachios
• 2 Garlic Cloves
• 1 Medium-sized Shallot
• 1 Lemon
• Extra Virgin Olive Oil (EVOO)
• Olive Oil for Frying
• Fleur de Sel
• Black Pepper (from a Pepper Mill)

Tools & Utensils

• Non-stick Frying Pan (All Clad Non-stick)
• Collander
• Paring Knife
• Mixing Bowl
• Cutting Board
• Measuring Cups and Spoons
• Microplane
• Garlic Press
• Food Mill (Cuisinart or similar)

Mis-en-Place

1. Put the Shallot in the Food Mill with two sprigs of Mint and pulse to a fine chop, then transfer to the mixing bowl
2. Mince the Garlic using the Garlic Press then add as well
3. Add the Chickpeas and 2 Tbsp of EVOO to the Food Mill and pulse in short bursts until the mixture resembles ground lamb in consistency. Transfer to the mixing bowl.
4. Add the dry ingredients (Wheat Gluten, Flour, 1/2 Tsp of Fleur de Sel, 8 turns of the Pepper Mill, Paprika, Cumin and Oregano) to the mixing bowl
5. Zest 1/4 of the Lemon, add to the mixing bowl
6. Add 1/2 cup of lukewarm tap water. Knead the mixture for five minutes (until he mixture thickens). Pat into four four-ounce “burgers.” Remember to use your thumbs to create a small depression in the middle
7. Season each side of each “burger” with a pinch of Fleur de Sel. Set aside for 30 minutes for the flavors to mix.

Cooking

1. Heat the skillet to about 50%-60% of maximum heat (this is about 70%-80% of the heat you would use for meat)
2. Add 2 Tsp of Olive Oil, bring the oil to a shimmer
3. Place each “burger” in the pan for 5-6 minutes. Do not move them. Flip and repeat.

While you are cooking the second side…

1. Dry out the Food Mill. Add 2 Tbsp of Pistachios and pulse to a medium coarse chop
2. Add 3-4 Sprigs of Mint and 2 pinches of Fleur de Sel and pulse to a dry pesto consistency.

Plating

1. Place the “Burgers” on a plate, hottest side (latest cooked) down
2. Place about 1 Tbps of Yoghurt on Each
3. Place about 1 Tbps of the Dry Mint-Pistachio Pesto on the Yoghurt
4. Zest about 1/2 Tsp of the Lemon on top of the Pesto
5. Add Fleur de Sel and Pepper to taste
6. Serve and Eat

Pairing

1. You can pair with a Greek Salad or Taboule
2. You can pair with a light Pinot Noir
3. I like to eat these off the plate (they already have carbs in them). You could put inside Whole Wheat Pitas to eat instead