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Chickpea 'n' Red Onion Burgers Recipe

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“This is the burger I like to make when it's chilly outdoors and the barbecue grill has been retired to the garage,” writes Lillian Julow of Gainesville, Florida.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 large red onion, thinly sliced
  • 1/4 cup fat-free red wine vinaigrette
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup chopped walnuts
  • 1/4 cup toasted wheat germ
  • 1/4 cup packed fresh parsley sprigs
  • 2 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

Nutritional Facts

1 burger equals 386 calories, 12 g fat (2 g saturated fat), 72 mg cholesterol, 732 mg sodium, 54 g carbohydrate, 9 g fiber, 16 g protein.

Directions

  1. In a small bowl, combine onion and vinaigrette; set aside. In a food processor, combine the chickpeas, walnuts, wheat germ and parsley; cover and pulse until blended. Add the eggs, curry and pepper; cover and process until smooth.
  2. Shape into six patties. Place on a baking sheet coated with cooking spray. Bake at 375° for 10-15 minutes or until firm.
  3. Combine mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and reserved onion mixture. Yield: 6 servings.
Originally published as Chickpea 'n' Red Onion Burgers in Light & Tasty February/March 2008, p14

Nutritional Facts

1 burger equals 386 calories, 12 g fat (2 g saturated fat), 72 mg cholesterol, 732 mg sodium, 54 g carbohydrate, 9 g fiber, 16 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chickpea 'n' Red Onion Burgers(1)

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MY REVIEW
Reviewed Nov. 1, 2009

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.

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