Spinach Burger

Recipe Ingredients

1		Garbanzo beans - (15 oz) - rinsed, drained
1 cup	146g / 5.1oz	Chopped fresh spinach - (packed)
2		Scallions, white and light green parts - sliced
1		Garlic clove - crushed
1/4 cup	15g / 0.5oz	Unbleached all-purpose flour
2 tablespoons	30ml	Tahini
1 tablespoon	15ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Ground cumin
1 teaspoon	5ml	Olive oil - (1 to 2)
4		Pita pockets
8		Pepperoncini peppers - drained, sliced,
		Discarding stems and seeds
1		Tomato - chopped (large)
1/2		Cucumber - peeled, sliced

Recipe Instructions

In food processor, combine garbanzo beans, spinach, scallions, garlic and flour. Pulse on/off several times to blend well. Add salt and pepper to taste and process briefly. Shape mixture into 4 patties about 1/2-inch thick.

In small bowl, mix tahini, lemon juice, 2 tablespoons water, cumin and salt to taste. Set aside.

In large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add burgers and cook until browned, about 4 minutes per side, adding a little more oil if necessary.

Cut pita breads in half. Cut burgers in half and place in pita breads. Spoon pepperoncini, tomatoes and cucumbers over burgers and drizzle with reserved tahini sauce.

This recipe yields 4 servings.

Per Serving: 405 Cal; 16g Prot; 9g Total Fat (1 Sat. Fat); 67g Carb.; 0mg Chol; 344mg Sod.; 8g Fiber.

Comments:: Serve burgers with a simple salad of shredded romaine lettuce, minced parsley and a drizzle of olive oil and fresh lemon juice.

Description:

"These spicy burgers rise above the pre-packaged, frozen variety."

Source:
Vegetarian Times, September 2001

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