- 1 large red onion, thinly sliced
- 1/4 cup fat-free red wine vinaigrette
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1/3 cup chopped walnuts
- 1/4 cup toasted wheat germ or dry bread crumbs
- 1/4 cup packed fresh parsley sprigs
- 2 large eggs
- 1 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/3 cup fat-free mayonnaise
- 2 teaspoons Dijon mustard
- 6 sesame seed hamburger buns, split
- 6 lettuce leaves
- 3 tablespoons thinly sliced fresh basil leaves
- Preheat oven to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
- Shape into six patties. Place on a baking sheet coated with cooking spray. Bake 10-15 minutes or until a thermometer reads 160°.
- In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chickpea 'n' Red Onion Burgers
"These were surprisingly pretty good! My husband and I enjoyed them and I will make them again. The next time I will chop the basil and add it to the mayonnaise/mustard mixture, just to make assembly easier."
"The "patties" are a bit hard to work with - more like big cookies than a solid patty - but they cooked pretty well, and held together on the bun. The walnuts add a depth to the flavor. They do turn out a bit dry, but the suggested onion topping and mustard add soem moisture to the texture. Next time, I will try making these ahead in hopes that they will solidify in the fridge before baking."