Sprouted Veggie Burgers with Lemon Aioli

Look at that picture. Doesn’t that look pretty? Aren’t those little sprouts, like tiny green clover, just the most precious things you’ve ever laid eyes on? Those are broccoli sprouts and they are the base (and topping) for the best burgers of my life.

Vegetarians often get left out of the party during barbecue season, relegated to a selection of side dishes and (in many cases) shoveling in way too many ruffled potato chips. While everyone else is grilling up burgers and dogs, I’m usually the one in charge of a bringing a kickass pasta or my own black bean burgers.

My freezer is always stocked with Morningstar and Quorn products, and I have nothing against pre-packaged veggie burgers, but you must admit they’re just a little…lackluster. I want my burgers to have substance, though. At best, they’re a quick and easy way to make a sandwich or add protein to a meal. At worst they’re dry, tasteless or mushy on a grill.

I’ve made homemade veggie burgers once before, a pan-fried curried variety with a wild rice base, but the recipe has been since been lost. But when I found a recipe on Love and Olive Oil for the *ULTIMATE* veggie burgers, I knew we had to try it.

A quick trip to the grocery store and we were off. The recipe called for sprouted garbanzo beans, which I’d never used before. It’s okay to use the canned variety, but I think the fresh ones add a much better crunch and texture.

I found a container of chickpeas, peas, lentils and mung beans – it was called “crunchy blend and looked something like the stock photo above. (Bad blogger! I forgot to take a photo of it!)

The recipe is simple enough and starts out like a very chunky hummus. If you’re really in a hurry, you can use pre-made hummus to take the place of the beans, though you will need to compensate for the extra moisture.

The patties stay together well, but you need to chill them for a few minutes and then either pan-fry in the teeniest bit of oil or bake them in the oven.

We topped it with slices of fresh avocado, heirloom tomato slices, broccoli sprouts and a quick garlic-lemon aioli, then tucked it all in to toasted whole wheat rolls. Do not pretend like these are not the best burgers ever.

Sprouted Veggie Burgers with Lemon Aioli

Recipe from 101 Cookbooks, adapted slightly.
The original recipe made about 10 patties, so we halved it. This will make 4-6, depending on the size.

Ingredients

1 1/4 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
2 large eggs
1/2 teaspoon fine-grain sea salt
1/4 cup chopped fresh cilantro
1/2 onion, chopped
1/2 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts)
1/2 cup toasted whole-grain bread crumbs
1/2 tablespoon extra-virgin olive oil
Grated zest of one large lemon (Divide zest in half, save the rest for the aioli. Recipes are at the bottom of the post)

Directions

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes.

Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.

Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. The mixture should be moist enough to easily form and hold a patty shape. Add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter. Form mixture into patties, then chill for 10 minutes.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Serve on buns topped with avocado, tomato, onion, and more sprouts, if desired.

Whisk all ingredient, except for olive oil, together very very well, until smooth. Slowly drizzle in olive oil and whisk again to combine. You do not want the oil to separate, so add just a bit at a time. Mix until you have a smooth sauce that is slightly airy. Chill.

Lemon Aioli

I prefer not to use raw eggs or yolks, instead making something simple from – gasp – canola mayonnaise . My foodie friends in Spain are probably shaking fingers at me, so here are two recipes; a traditional version and my “cheaters version”.

Version #1

Ingredients:

• 2 large egg yolks
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon coarse salt
• 1 tablespoon freshly grated lemon zest
• Pinch of white pepper
• 3/4 cup olive oil

Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. The aioli may be kept in the refrigerator for up to a day in a covered container.

Version #2

• 1/4 cup canola mayonnaise
• juice and zest from one lemon (remember, we saved it from before?)
• 2-3 cloves garlic, minced
• 1/2 teaspoon coarse salt
• Pinch of fresh black pepper
• 2 tbsp olive oil