The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT