RECIPE

The Vegetarian Meat & Potatoes Cookbook

By Robin Robertson (Harvard Common Press)

SUNSHINE BURGERS
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1 cup cooked or canned chickpeas, drained and rinsed if canned
1/2 cup crumbled extra-firm tofu
1/2 cup shelled sunflower seeds
1/4 cup grated onion
1/4 cup seeded and finely minced yellow bell pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup dry bread crumbs
2 tablespoons olive oil, or more if needed
6 burger rolls, toasted
Yields 6 servings.

Place the chickpeas, tofu and sunflower seeds in a food processor, add the onion, bell pepper, salt and cayenne pepper and process until well combined, leaving a little texture. Transfer to a plate.
Put the bread crumbs in a shallow bowl. Shape the tofu mixture into 6 patties and coat evenly on both sides with the bread crumbs.
Heat the oil in a large skillet over medium-high heat. Cook the patties, turning once, until golden brown on both sides, about 5 minutes. (If necessary, cook in batches, adding more oil as needed.) Place on the toasted burger rolls and serve hot.