Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chickpea ‘n’ Red Onion Burgers
Chickpea ‘n’ Red Onion Burgers
Ingredients:
1 large red onion, thinly sliced
1/4 cup fat-free red wine vinaigrette
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/3 cup chopped walnuts
1/4 cup toasted wheat germ or dry bread crumbs
1/4 cup packed fresh parsley sprigs
2 large eggs
1 teaspoon curry powder
1/2 teaspoon pepper
1/3 cup fat-free mayonnaise
2 teaspoons Dijon mustard
6 sesame seed hamburger buns, split and toasted
6 lettuce leaves
3 tablespoons thinly sliced fresh basil leaves
About the Recipe
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
Nutritional Info
Getting it done:
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.
2. Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes.
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.
Ingredients:
1 large red onion, thinly sliced
1/4 cup fat-free red wine vinaigrette
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/3 cup chopped walnuts
1/4 cup toasted wheat germ or dry bread crumbs
1/4 cup packed fresh parsley sprigs
2 large eggs
1 teaspoon curry powder
1/2 teaspoon pepper
1/3 cup fat-free mayonnaise
2 teaspoons Dijon mustard
6 sesame seed hamburger buns, split and toasted
6 lettuce leaves
3 tablespoons thinly sliced fresh basil leaves
Getting it done:
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.
2. Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes.
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.
About the Recipe
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
Nutritional Info
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