The veggie burger

From Washingtonian.com

How To Build a Better Burger, part 4

The Veggie Burger

By Haidar Karoum of Asia Nora

For the patties:

1/4 cup dried chickpeas
1/4 cup dried red lentils
1/4 cup dried fava beans
1 tablespoon bulgur wheat
1 clove garlic, chopped
2 scallions, chopped
1/4 cup grated carrots
1/4 cup minced parsley
1/4 cup minced cilantro
1 teaspoon ground coriander
1 teaspoon cumin powder
1 teaspoon ground anise
1 teaspoon cayenne pepper
2 teaspoons lemon juice
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

For toppings:

1/2 cup labne (available at Whole Foods)
2 cups arugula
2 heirloom tomatoes (preferably Cherokee Purple), sliced
1/2 red onion, sliced
1/2 cup smoked eggplant-lemon vinaigrette (recipe follows)
4 small rounds of whole-wheat pita bread, toasted

Soak the chickpeas, lentils, and fava beans in water overnight. Rinse the bulgur wheat in cold water, drain, and let stand for 20 minutes. Put all patty ingredients except the olive oil in a food processor and pulse until thoroughly mixed, about 4 minutes. Shape into 4 patties.

Heat the olive oil in a pan set over medium heat. Sautee the patties until browned, about 4 to 5 minutes on each side. Drain on paper towels.

Top each burger with labne and stuff into pita, then garnish with arugula, tomato, red onion, and vinaigrette.

Vinaigrette (makes two cups):

1 eggplant
¾ cup olive oil, plus 1 teaspoon for rubbing eggplant
1 teaspoon salt, plus more to taste
2 tablespoons tahini
2 cloves garlic
1/2 cup lemon juice
1/2 cup water
1/2 teaspoon cumin powder
1 teaspoon sambal olek (available at Whole Foods)

Set a grill or broiler to high heat. Rub the eggplant with olive oil and sprinkle with salt. Grill or broil, turning often, for about 20 minutes, until tender. Cool, peel, and discard the skin. Puree the eggplant in a blender with the remaining ingredients until smooth. Season to taste.