"sf" > wrote in message
...
> 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.
>
Just curious why you would want to make a non-meat burger? I have bought
them but I doubt that I would ever take the time to make them.