Rating: 3.5 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 3

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!

Kathy Kitchens Downie, RD
Recipe by Cooking Light November 2009

Gallery

Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary

Yield:
3 servings (serving size: 2 patties)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

308 calories; fat 16.2g; saturated fat 1.9g; mono fat 10.9g; poly fat 3g; protein 9g; carbohydrates 32.9g; fiber 6.5g; cholesterol 0mg; iron 2.6mg; sodium 716mg; calcium 54mg.
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