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1
Heat a non-stick pan on medium-high heat.
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2
Put all of the burger ingredients in a food processor and pulse for few about 5-6 seconds until the beans are coarsely mashed and the mixture comes together. Taking about a golf-ball sized mixture in your hands, make small patties, 2-3 inches in diameter and about quarter inch high.
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3
Swirl 1 Tbsp. of oil on the pan and cook 4-5 patties at a time for 4-5 minutes on each side or until they are golden brown.
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4
Spread the hummus on the buns and serve the burger with some lettuce and onion and sides (see below) if desired.
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5
Broccoli Slaw:
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6
In a bowl, mix a cup of broccoli slaw with 1/4 cup sour-cream, 1 Tbsp. light mayo, 1 tsp. Dijon mustard, 1/2 tsp. sugar, 1/2 tsp. white vinegar and salt and pepper to taste. Refrigerate for at least 10 minutes before serving.
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7
Pickles:
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8
Dissolve 2 Tbsp. sugar, 1 Tbsp. salt in about 1/2 cup of white vinegar and 1/4 cup water. Add 1 Tbsp. fresh dill sprigs; chopped, 1 tsp. whole coriander seeds, 7-8 whole peppercorns. Mix thoroughly. Add 3 small Persian cucumbers and 1/2 red bell pepper; both thinly sliced. Mix and set aside until ready to eat. Leftover pickles will stay in the fridge for 2-3 days.
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9
Oven-roasted rosemary-lemon fries:
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10
Pre-heat the oven to 450O F. Cut 3 large potatoes into medium fries. Add to a large bowl. Add 3 Tbsps. Olive oil, 2-3 sprigs of rosemary, zest of 1 lemon, salt and pepper to taste. Toss thoroughly. Spread the mixed potatoes in a large baking sheet lined with parchment paper. Bake stirring occasionally for 25 to 30 minutes or until it is cooked and slightly brown on the edges. Serve hot.
