Middle Eastern Chickpea Miniburgers

Middle Eastern Chickpea Miniburgers Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
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!

Yield:

3 servings (serving size: 2 patties)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Fat 16.2 g
Satfat 1.9 g
Monofat 10.9 g
Polyfat 3 g
Protein 9 g
Carbohydrate 32.9 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 716 mg
Calcium 54 mg

Ingredients

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

Preparation

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.

Kathy Kitchens Downie, RD,

Cooking Light

November 2009
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