Village Whiskey Veggie Burger

Makes 4 burgers; 6 ounces each

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1 cup dried black beans,

soaked, simmered in vege

table stock with onion and

bay leaf till very tender

1 cup Le Puy green lentils,

simmered in vegetable

stock with    onion and bay

leaf till very tender

1 Spanish onion, small dice

1 bell pepper, small dice

1/2 bunch Swiss chard,

chopped

12 shishito peppers, roasted,

seeded

1/2 cup shelled edamame,

blanched

1/2 cup white corn

2 tablespoons roasted garlic,

smashed

1/2 bunch fresh cilantro,

chiffonade

1 teaspoon cumin, toasted,

ground

1 teaspoon coriander, toasted,    ground

1 teaspoon turmeric

1/2 teaspoon cayenne

1 tablespoon salt

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1. Cool cooked legumes. Pulse lentils in food processor till rough puree.

2. Sweat onion, bell pepper, Swiss chard, and corn. Combine with lentils, black beans, and remaining ingredients.

3. Allow mixture to chill for 1 hour before forming 6-ounce patties in a 5-inch ring mold.

4. Sear on hot griddle to order and garnish with pickled red cabbage and guacamole.

Per serving: 448 calories, 29 grams protein, 76 grams carbohydrates, 7 grams sugar, 5 grams fat, no cholesterol, 2,574 milligrams sodium, 27 grams dietary fiber.