The toasted walnut crunch adds welcome texture to these burgers.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodPatties: In skillet, heat oil over medium heat; fry onion, garlic, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes. Let cool.
In food processor, pur?chickpeas until almost smooth. Transfer to large bowl; mix in onion mixture, walnuts, parsley and egg. Shape into four 3/4-inch (2 cm) thick patties. Place on waxed paper–lined baking sheet. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and crisp, about 10 minutes.
Meanwhile, in large bowl, whisk together oil, lemon juice, salt and pepper. Add salad greens and tomatoes; toss to coat. Serve with patties.
Nutritional facts Per serving: about
- Sodium 477 mg
- Protein 12 g
- Calories 372.0
- Total fat 23 g
- Cholesterol 47 mg
- Saturated fat 3 g
- Total carbohydrate 35 g
- Iron 24.0
- Folate 77.0
- Calcium 12.0
- Vitamin A 23.0
- Vitamin C 43.0