MEATLESS MONDAY

I have tried more than one of those "Veggie Burgers" that the grocery carries and was not impressed. So imagine my delight when I read this article in an insert in last week's newspaper. It seems Paul McCartney and his daughters have written a cookbook featuring meatless recipes as a culmination of his campaign for meatless Mondays in the UK. The cookbook is called THE MEAT FREE MONDAY COOKBOOK and I'm definitely going to try this version of  the veggie burger.

CHICKPEA, CHEESE, AND ONION BURGERS
3 tbsp. olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1(14oz.) can lentils, drained and rinsed
1(14oz.) can chickpeas, drained and rinsed
1 tbsp. tahini
2 tbsp. fresh chopped parsley
1 egg, beaten
2 c. fresh breadcrumbs
1 c. shredded Gruyere
1 c. crumbled feta
1/2 tsp. salt
freshly ground black pepper
All-purpose flour for dusting
Heat 1 tbsp. olive oil in a large skillet. Add onion and cook over medium heat until tender but not colored. Add garlic, cumin, and cayenne, cook 30 seconds. Remove from heat.
Put lentils and chickpeas into the bowl of the food processor and pulse until coarsley chopped. Add onion mixture, tahini and parsley, and pulse again until combined and nearly smooth. Spoon into a large bowl and add egg, breadcrumbs and cheeses. Mix with your hands and add salt and pepper. Shape into patties and lightly dust with flour.
Heat remaining oil in a large skillet. Place burgers in pan and cook until golden on both sides. Serves 4