Middle Eastern Chickpea Miniburgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 |
Directions:
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.
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