Recipe Post: Chickpea Sunflower Burgers

At last, edits to the Chickpea Sunflower Burgers are done, and the recipe is posted.

Reminder that these burgers are firmer than some of my other patties and burger recipes.  I specifically wanted to make a patty that would hold up on its own to eat in a bun or otherwise (as I mentioned in the burger post sometime ago).  Also, though sunflower is in the title, I've been subbing pumpkin seeds recently and loving those even more.  Up to you which you want to use!

Okay, get your condiments ready and your home fries in the oven, and gobble up!

Note:  I received an e-mail from someone about where I shop for groceries, etc.  I'm so sorry, but I seem to have lost your e-mail.  If you're out there, and know it was you, please e-mail again! :D 

(Next post: I have the most deliciously exciting book review - and it's not a cookbook!)

Animal fat is an obvious problem.  It was designed by nature specifically to store calories. .... Many people have the misconception that if they trim the fat off the outside of a piece of meat, they have got rid of its fat.  ... Imagine that you took a sponge and poured oil into it, soaking the sponge with grease.  Now, if you were to take one paper towel after another and wipe off the surface of the sponge, you would remove some grease, but the sponge would still be saturated with it.  This is about what happens when people try to trim the fat from meats.  You can remove some of the external fat, but it is impossible to remove the fat that permeates the cut of the meat.  ... At its lowest, beef is still around 30 percent fat, which is several times the fat content of grains, vegetables, beans, and fruits. "Lean meat" is a contradiction in terms.  (Source: Food for Life)