Sunday, November 22, 2009

Middle Eastern Chickpea Miniburgers

With the popularity of sliders lately, it's fun to find some recipes for unique vegetarian ones. This one comes from a recent issue of Cooking Light - which, while I no longer subscribe, I have been getting their recipes from their website. It's pretty simple and came together well. The patties held their shape nicely. I used some dinner rolls that I baked in the oven for 10 minutes. I highly recommend toasting or grilling the bread before using it because the texture went well with the chickpea patties. We had it with the recommended radishes, roasted red peppers (from a jar), lettuce, and mayonnaise, and it was very good. The patties could probably benefit from some stronger spices, but it was still good. We would make this again.

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Middle Eastern Chickpea Miniburgers
Cooking Light, November 2009

Serve each burger on a whole-grain slider bun with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise. Two burgers per person!

1 (8-ounce) red potato
3 tablespoons olive oil, divided
1 teaspoon minced garlic
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Yield: 3 servings

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