Grain Burgers

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. These will grill without crumbling on a grill. For a grain and cheese vegetarian burger, try Columbia Bar & Grill's Grain & Cheeseburgers #165678.

• Ready In: 21 mins
• Serves: 4
• Yields: 4 burgers

Ingredients

• 4  teaspoons sesame seeds
• 1  tablespoon ground coriander
• 1  tablespoon ground cumin
• 1⁄2 teaspoon  pure chile powder
• 1 1⁄2 cups  canned garbanzo beans or 1 1⁄2 cups  canned chickpeas, 15 1/2-oz can drained
• 1  cup cooked brown rice or 1  cup cooked white rice
• 1⁄3 cup wheat germ
• 2  teaspoons canola oil
• 4  scallions, finely chopped
• 3  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄3 cup wheat germ
• 4  pita breads or 4  hamburger buns
• 4  slices tomatoes (optional)
• 4  lettuce leaves (optional) or 4  spinach leaves (optional)

Directions

1. TOAST SEEDS AND SPICES:.
2. Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them.
3. Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool.
4. PREPARE BEAN MIXTURE:.
5. In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ.
6. PREPARE SCALLIONS AND GARLIC:.
7. In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices.
8. Cook until softened, then remove from heat and add to the mashed bean mixture.
9. PREPARE BURGERS:.
10. Add salt and pepper to the mashed bean mixture, and mix well with hands.
11. Shape into four 3/4-inch thick patties.
12. Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides.
13. Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden.
14. Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.