Veggie Chickpea Burger

I have made this veggie burger many times now, with different ingredients every time. It never fails to impress - not so much about the recipe but the idea of serving it. Instead of sandwiching the veggie patty on burger bun, this brilliant idea turned the patty into bun by stuffing it with all sort of deliciousness. Some of the filling ideas: avocado, sprouts, onions, tomatoes, grilled vegetables, pesto, etc; let the world of culinary be your imagination!

I used chickpeas for the patty this time. Black Lentils, Black beans would work just as good. For the spread, I used saffron labneh. You can either buy from store or make your own. It's a kind of yogurt cheese Lebanese-style, or salted yogurt drained of whey.

Do you know that saffron is the most expensive spice in the world by weight? Its price varies from USD 500 to USD 5000 per pound. In the very beginning of my cooking adventure, I set out looking for saffron because I was totally mesmerized by its vividness in a lentil soup recipe. I was aghast by, but not entirely certain of, how expensive it was for content smaller than a matchbox.

Since I was a novice cook then, I didn't, and couldn't, think much outside the box. So I bought it. It sure serves as an impressive coloring with its golden yellow hue. It also imparts a metallic honey, hay-like aroma, with a transcendental subtlety of sweetness to taste.

I can't seem to find much notable nutritional value of saffron. Nevertheless, it's two active ingredients, crocin and safranal, have been shown to have antidepressant effects. Culturally, or traditionally, though,saffron has been valued for its, coloring and flavoring aside, medicinal properties. People apply it topically to improve skin condition and to treat acne. Internally, it is used to improve blood circulation, regulate menstruation, treat digestive disturbance, ease cough and asthmatic breathing, reduce fever and inflammation, calm nervousness and alleviate depression.

Since the olden days India, old ladies used to give the milk mixed with saffron for pregnant ladies so they can have fair beautiful babies. Others say it's for strong bones and smart baby.

In any case, I still have plenty of saffron thread left and I genuinely like the its vibrant color. So, let's get back to the saffron yogurt/ labneh:

Infuse approximately 10 threads of saffrons to 2 1 tablespoon of boiling water. Let seep for 5 minutes. Stir in 1/2 cup yogurt/ labneh. DONE. I also stir in some minced garlic for a more flavorful spread of labneh.

This is one of those great do-ahead dish; you may store them shaped, ready-to-cook in the refrigerator for up to a week.

Ingredients:
(makes 2 large patties)

• 1 cup cooked chickpeas
  
• 1 large eggs
• pinch of sea salt
• 1 tablespoon chopped fresh cilantro
• 1/3 onion, chopped
• lemon zest, grated
• 1/2 cup alfalfa sprouts (optional)
• avocado slices (optional)
• saffron-infused yogurt/ labneh (optional)
  
• 1/3 cup toasted whole-grain bread crumbs
• virgin coconut oil for frying
  

1. Combine the cooked lentils, egg, and salt in a food processor. Puree until the mixture resembles a very thick, slightly chunky hummus.
   
2. 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. At this point, you should have a moist mixture that you can easily form into two 1 1/2-inch-thick patties. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Alternately, a but of water or egg can be used to moisten the batter, giving it a more textured burger.
3. Heat the oil over medium low, add patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden.
   
4. Remove from the skillet and cool on a wire rack. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.