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.



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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