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Chickpea 'n' Red Onion Burgers

 Chickpea 'n' Red Onion Burgers
“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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Shape into six patties. Place on a baking sheet coated with cooking
  • spray. Bake at 375° for 10-15 minutes or until firm.
  • Combine mayonnaise and mustard; spread over cut sides of buns. Serve

2 of 2

Chickpea 'n' Red Onion Burgers (continued)

Directions (continued)

  • patties on buns with lettuce, basil and reserved onion mixture.
  • Yield: 6 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.