Middle Eastern Chickpea Miniburgers

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)

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.

Nutritional Information

Calories:

308

Fat:

16.2g (sat 1.9g,mono 10.9g,poly 3g)

Protein:

9g

Carbohydrate:

32.9g

Fiber:

6.5g

Cholesterol:

0.0mg

Iron:

2.6mg

Sodium:

716mg

Calcium:

54mg