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You can also make sprouted burgers (which offer even more nutrients than do those made with ungerminated beans, since the shoots are bursting with vitamins and minerals) by first sprouting 1/2 cup of soybeans together with 1 cup of pinto beans. After 3 or 4 days, simmer them in water (to cover) until they're tender (it'll take about 15 minutes). Then chop up the cooked sprouted beans and combine them with 2 eggs, 1/4 cup of milk, and 1-1/2 cups of bread crumbs. Shape the mixture into four or five patties, roll each one in whole wheat flour, and fry them in vegetable oil.

As still another nutritious alternative, you might like to fix rice and vegetable burgers. To do so, simply combine 3 cups of cooked brown rice (see the instructions in the recipe for taco filling that follows), 3 grated carrots, half a bunch of chopped parsley, 1 large minced onion, 1 clove of garlic (crushed), 1 egg, and 1/2 cup of whole wheat flour . . . and stir the mixture well. Season the fixin's to taste, form the patties (this recipe, too, should produce four or five burgers), and brown each of them on both sides.

Of course, once you've created your delicious and healthful sandwich fillers, you certainly won't want to serve them on any old bread . . . so here's how to make your own whole wheat hamburger buns. First, dissolve 2 tablespoons of active dry yeast in 1/2 cup of lukewarm water. Stir in 1 tablespoon of honey, and set the liquid aside. Then, in a medium saucepan, scald 1 cup of milk and let it cool to a lukewarm temperature before adding 1/3 cup of oil, 1/3 cup of raw sugar, and 2 teaspoons of sea salt. Stir the mix into the softened yeast. Next, beat in 2 eggs and enough whole wheat flour to make a nice soft dough (you'll probably need about 4 or 4-1/2 cups). When all the ingredients are well blended, cover the bowl before refrigerating it overnight.

Two hours prior to the following day's dinnertime, remove the bowl from the icebox . . . and let it stand at room temperature for 30 minutes. Then knead the dough for a short while (until it becomes fairly elastic) and pinch off pieces about the size of a large chicken egg. Flatten each one into a round bun shape and place it on a greased cookie sheet to rise for about half an hour. (If you want to make the buns look really authentic, brush the top of each one with a little egg white, and sprinkle the "painted" area with sesame seeds.) Bake the bread at 375°F for 15 to 20 minutes . . . and you'll end up with two dozen scrumptious rolls.

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