Chickpea ‘n’ Red Onion Burgers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia
Ingredients
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1 large red onion, thinly sliced
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1/4 cup fat-free red wine vinaigrette
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2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
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1/3 cup chopped walnuts
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1/4 cup toasted wheat germ or dry bread crumbs
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1/4 cup packed fresh parsley sprigs
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2 large eggs
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1 teaspoon curry powder
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1/2 teaspoon pepper
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1/3 cup fat-free mayonnaise
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2 teaspoons Dijon mustard
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6 sesame seed hamburger buns, split and toasted
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6 lettuce leaves
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3 tablespoons thinly sliced fresh basil leaves
Directions
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1.
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.
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2.
Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes.
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3.
In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.
Nutrition Facts
1 burger: 386 calories, 12g fat (2g saturated fat), 72mg cholesterol, 732mg sodium, 54g carbohydrate (10g sugars, 9g fiber), 16g protein.
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