Gonzo Burgers!

Gonzo Burgers

Ingredients:
2 1/2 cups garbanzo bean sprouts (or canned)
4 large eggs
grated zest of one large lemon
1/2 teaspoon fine salt
1/3 cup chopped fresh cilantro
1 onion chopped
1 cup toasted breadcrumbs
1 cup other sprouts (optional)
1 tablespoon olive oil

Steps:
1. If using garbanzo bean sprouts, steam them until just tender, about 10 minutes. If using canned garbanzos, drain them before measuring.
2. Saute the onion and cilantro (and herbs if you like) until translucent, adding a little of the salt while they cook. Set aside to cool.
3. Toast the bread crumbs and set aside too.
4. Combine garbanzos, eggs, & remaining salt in a food processor or blender. Puree until the mixture is the consistency of very thick, slightly chunky hummus. Pour into a mixing bowl and add the cilantro onion mixture, lemon zest, sprouts, and bread crumbs. Let the mixture sit for a few minutes for the breadcrumbs to absorb some of the moisture. Stay on the moister side of things, you can still sprinkle some breadcrumbs in as you go. If too dry, a bit of water or egg can be used to moisten the batter.
5. Heat the oil in a heavy skillet over medium low, add 4 patties, cover and cook for 7-10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning at this point. Flip the patties and cook the second side for 7 minutes until golden.
6. Remove & cool on a wire rack. TO serve, carefully cut each patty in half, insert your favorite fillings: sauteed chard with garlic, cheese & tomatoes, avocados, etc.

Adapted from Heidi Swanson, 101 Cookbooks

Modern Tea
602 Hayes Street
San Francisco, CA 94102
415-626-5406

Home Made Pasta or Ravioli

Makes 8 oz. of dough, enough for 4-5 nice sized ravioli

Ingredients:

1 Tablespoon Olive Oil
1 cup flour
1 egg
3-4 teaspoons water

Mix the flour and olive oil in a bowl or a mixer for one minute.

Whisk the egg in a separate bowl until it is no longer lumpy.
While stirring the flour oil mixture, slowly add the egg. Still stirring, sprinkle in the water a teaspoon at a time, waiting of it all to gather into a ball that rocks around the mixing bowl.

Pull out the dough, wrap it in plastic wrap and let rest for at least 30 minutes. If you are making ravioli, this is a good time to create the filling, which could be mushrooms, cabbage, cheese, tomatoes, or zucchini- get creative! You can even use leftovers you mihgt have in the fridge and make a completely new meal!

When you are ready, roll out the dough thinly, using just a little flour if it sticks, and cut into noodles or fill for ravioli.

To make ravioli, put a teaspoon of filling down in rows, trace a circle of water around the filling and fold the pasta dough over to seal. Cut with a big enough cooki-cutter to seal the edges completely with pasta dough.

Cook in boiling salted water for 5 minutes or less. Enjoy!

Modern Tea
602 Hayes Street
San Francisco, CA 94102
(415) 626-5406