I love, love, love Lebanese food - I could eat it everyday. To make these burgers, I wanted to combine the flavors of some of my favorite dishes. I used the spice flavors of chickpea humus, the veggies of tabbouleh, and topped it with a yogurt cucumber sauce. <br /> <br />The cucumber yogurt sauce is very slightly adapted from Kamal Al-Faqih, Classic Lebanese Cuisine. The recipe is so simple, easy, and delicious, I dare not mess with it too much. I have only doubled the original recipe and suggested that you use Greek or strained yogurt, as a thicker consistency works best for staying on the bun. <br /> <br />Tip: Bean burgers are notoriously dry. All of the veggies in this burger and the yogurt cucumber salad certainly help keep the burger moist - but another component that can help, are the buns. I suggest choosing ones that are fresh and not super bready. This will keep the entire burger from tasting too dry. Alternatively, you could also try pita pockets or wraps.

Share: