Cook and Tell: Chick Pea Burger with Tahini Sauce

When I was living in New York and strapped for cash, one of the pleasures worth setting aside a little money for was brunch at Kitchenette. During the week I dreamed of fluffy scrambled eggs, perfect triangles of toast with strawberry butter, fresh squeezed orange juice and home fries. If I was feeling really indulgent, I would get dessert -- like their chocolate cupcakes with the white curlicue of icing just like Hostess does, but so much better. I spend so many great weekend mornings at Kitchenette that I decided to buy their cookbook.

The little spiral-bound volume is now a kitchen veteran, covered in oil splatters, cake batter and shortening. I've cooked a number of recipes and all have proven to be rib-sticking good. For the hotter weather, I whipped up Kitchenette's Chick Pea Burger with Tahini Sauce. If you have a food processor, this recipe is easy to prepare ahead of time and doesn't require a lot of laboring over a grill. The recipe is also flexible if you want to substitute other veggies in the burger, just make sure you cook out any excess moisture. Doll up your burger with some fresh summer tomatoes, lettuce and some warm pita bread, and voila! -- veggie delight. My only complaint is that the provided recipe for tahini sauce is bland. Instead, I recommend Gourmet's souped up version which gives the extra kick this recipe needs to be truly taste-bud pleasing.

Chick Pea Burger with Tahini Sauce
From Kitchenette: Recipes From Our Kitchen
By Lisa Hall and Ann Nickinson
Makes 4 burgers

4 tablespoons olive oil
1 small onion, chopped
2 ribs celery, chopped
1/2 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sliced mushrooms
4 oz. fresh spinach, cleaned and chopped
2 14 3/4 oz. cans chick peas, drained
1/2 cup tahini mixed with equal parts water plus 1 tablespoon lemon juice, salt and pepper to taste
4 pieces pita bread
4 large leaves red of green leaf lettuce
4 tomato slices

Place 2 tablespoons oil in medium sauté pan. Add onions, celery, garlic and seasonings. Cook over medium heat 10-12 minutes until vegetables are tender. Add mushrooms and cook 5-10 minutes longer until mushrooms are also tender. Stir in spinach and cook until wilted. Remove from heat and cool. Process drained chick peas in food processor (or use potato masher). Place in mixing bowl and stir in cooked ingredients until well combined. Form mixture into 4 burgers. Meanwhile heat remaining oil in large sauté pan. Place burgers in pan and cook about 8-10 minutes on each side until golden brown. Split pita bread open and place one burger in each pocket with lettuce and tomato slices. Serve tahini sauce on side.