Cook the garbanzo beans, lentils, and brown rice in separate pots according to package directions. Drain each and set aside.

In a hot saucepan over medium heat, saute the onions in the olive oil, stirring, until onions start to brown. Add garlic and the jalapeño. Cook for 2 to 3 minutes.

Place the cooked garbanzos, lentils, rice and the sauteed onion mix in a food processor and process 5 seconds to roughly puree. Add the egg whites, lime juice, and oregano. Pulse the food processor for 15 seconds, scraping down the sides until all is well combined.

Place the pureed mix in a bowl and fold in the bread crumbs. Add the salt (if using), pepper, and chili flakes. Mix with a spatula or wooden spoon. Form into 8 individual patties and flatten to about 3 inches in diameter and about 3/4-inch thick. Set aside on a piece of aluminum foil or waxed paper.

Heat a grill or lightly spray a saute pan with vegetable spray. Grill or saute each burger until nicely browned on both sides.

Spread 2 teaspoons Tahini Mustard (or any coarse mustard) in each half pita round. Add a slice of tomato, some sauerkraut or julienned bell pepper, chopped mixed lettuces, sliced cucumbers, and onion slices (whatever condiments are your favorite). Tuck in a cooked burger and place on a plate with your favorite salad alongside.

This recipe yields 8 servings.

Exchanges Per Serving (without condiments): 1 Lean Meat, 3 Carbohydrate (3 Bread/Starch).

Nutrition Facts: 267 calories (11% calories from fat), 10 g protein, 3 g total fat, 49 g carbohydrate, 0 cholesterol, 415 mg sodium.

Comments: This is a sandwich idea by Rancho la Puerta's own Alex Szekely; he's the boss! It is delicious and full of protein and nutrients. Don't be afraid to try this burger; its easy, fast, and sooo goood!!!! You'll make this time and time again.