On Wed, 16 Jul 2014 17:36:52 -0700 (PDT), Timo
> wrote:

> On Thursday, July 17, 2014 8:41:21 AM UTC+10, sf wrote:
> > On Wed, 16 Jul 2014 14:06:21 -0700 (PDT), Timo wrote:
> >
> > > For chickpeas in North African or Near/Middle Eastern food, I'd recommend broad/fava beans, or lentils, or meat.
> > >
> > > In this case, because it's turning into a vegan burger, lots of different beans will work. Small white beans or cannelini should work. I'd probably use kidney beans.
> >
> > Terrific, thanks! If I don't use white beans or lentils, I'll
> > probably use pintos. I liked the idea of including broccoli because
> > one of my grandchildren likes it so much - but she also has a contact
> > allergy to chickpeas (which is my least favorite, so no problem - I'll
> > figure out a different bean).
>
> Pinto beans sound good. I wouldn't use lentils for this burger. Most of the lentil burger recipes I see use some other binder. Pinto/cannellini/kidney/borlotti beans work well enough as a binder, just by themselves. I don't think lentils will bind the burger as well (maybe they'd work well enough - I haven't tried - but other beans will work better).

Thank you again the lentils! I've never made a non-meat burger -
so I don't know from up about how they stay together. I can't get
excited about using kidney beans, but the others work for me. Pintos
are so meaty tasting that I'm leaning toward them at the moment.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila