• 1/2 cup cracked wheat
  
• 1/4 lb green beans
  
• 1 small zucchini
  
• 1 small carrot, peeled
  
• 1/2 Granny Smith apple, peeled
  
• 1/2 cup canned chick peas, rinsed and drained
  
• 1 tablespoon onion, minced
  
• 1 tablespoon sesame tahini or peanut butter
  
• 3/2 tablespoon canola oil
  
• 1/2 teaspoon curry powder
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon salt
  
• server grinds black pepper, to taste
  
• 1/2 cup vegan bread crumbs
  

Rhea Gendizer of Lexington, Mass., makes a veggie burger that adds the
tang of a Granny Smith apple to the wonderful crunch of fresh
vegetables.

Cook green beans in boiling water until tender-crisp. Drain and chop
finely. Cook cracked wheat in 1 cup boiling water for 1 minute.
Remove from heat and cover. grate the zucchini, carrot, and apple.
Place shreds in a dish towel and squeeze out excess moisture. Combine
with chopped beans. In a food processor blend chickpeas, onions,
garlic, tahini, curry powder, chili powder, salt, pepper, and canola
oil until smooth. Add to shredded mixture. Drain cracked wheat into
strainer, pressing with back of spoon to extract excess liquid. Add
to bowl with vegetables. Add vegan bread crumbs. Refrigerate for one hour.
With wet hands, shape into 4 burgers. Cook 3 minutes on each side on
grill lightly brushed with oil.