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1
Preheat oven to 375 F. Slice garlic head in half horizontally.
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2
Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and season with salt and pepper and wrap tightly.
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3
Roast them in the preheated oven until the garlic is very tender, about 1 hour.
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4
Then remove it from the oven and set aside.
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5
Let garlic cool, then squeeze the cloves out of their skins and set the garlic aside.
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6
Fill a medium-sized saucepan with about 1 1/2 cups of water and the wheat berries, cover.
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7
Bring to a boil and cook until tender and chewy, about 1 hour.
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8
If it looks to try, you may want to add a bit more water.
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9
But drain off excess water when cooked.
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10
Remove pan from heat and allow to cool.
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11
Fit a food processor with the slicing blade.
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12
While its running feed the raw green beans into the food processor.
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13
Meanwhile, bring a saucepan of salted water to a boil.
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14
Drop green beans from the food processor into the boiling water and cook for 2 minutes.
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15
Use a slotted spoon and strain out the beans.
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16
Submerge beans into a bowl of ice water.
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17
Then remove them from the ice water, drain well and let them cool slightly.
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18
In the food processor, puree chickpeas, the roasted garlic and 2 tablespoons of olive oil.
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19
Transfer mixture to a bowl.
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20
Stir in the green beans, wheat berries, artichokes, olives, green onions, yogurt, lemon juice, herbs and the cooked quinoa.
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21
Season with salt and pepper.
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22
Heat a large cast-iron skillet over high heat and brush skillet with olive oil.
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23
Using lightly moistened hands, form the mixture into eight 3-inch patties.
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24
Brush the patties with olive oil, put them into the skillet and cook over high heat until golden on the bottom, about 4 minutes.
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25
Flip the patties and top each with a slice of cheese.
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26
Reduce heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted.
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27
Set the burgers on the buns and top with sun-dried tomatoes and lettuce.
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28
Recipe adapted from Food & Wine August 2013.
