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Middle Eastern Chickpea Miniburgers

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 3 servings (serving size: 2 patties)
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!

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

Nutrition 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

How to Make It

  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.