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1
Cook the garbanzo beans, lentils, and brown rice in separate pots according to package directions.
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2
Drain each and set aside.
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3
In a warm saucepan over medium heat, saute/fry the onions in the extra virgin olive oil, stirring, till onions start to brown.
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4
Add in garlic and the jalapeno.
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5
Cook for 2 to 3 min.
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6
Place the cooked garbanzos, lentils, rice and the sauteed onion fold in a food processor and process 5 seconds to roughly puree.
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7
Add in the egg whites, lime juice, and oregano.
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8
Pulse the food processor for 15 seconds, scraping down the sides till all is well combined.
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9
Place the pureed fold in a bowl and mix in the bread crumbs.
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10
Add in the salt (if using), pepper, and chili flakes.
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11
Mix with a spatula or possibly wooden spoon.
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12
Form into 8 individual patties and flatten to about 3 inches in diameter and about 3/4-inch thick.
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13
Set aside on a piece of aluminum foil or possibly waxed paper.
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14
Heat a grill or possibly lightly spray a saute/fry pan with vegetable spray.
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15
Grill or possibly saute/fry each burger till nicely browned on both sides.
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16
Spread 2 tsp.
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17
Tahini Mustard (or possibly any coarse mustard) in each half pita round.
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18
Add in a slice of tomato, some sauerkraut or possibly julienned bell pepper, minced mixed lettuces, sliced cucumbers, and onion slices (whatever condiments are your favorite).
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19
Tuck in a cooked burger and place on a plate with your favorite salad alongside.
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20
This recipe yields 8 servings.
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21
Comments: This is a sandwich idea by Rancho la Puerta's own Alex Szekely; he's the boss!
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22
It is delicious and full of protein and nutrients.
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23
Do not be afraid to try this burger; its easy, fast, and sooo goood!!!!
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24
You'll make this time and time again.
