Wednesday, November 16, 2011

Almond and Chickpea Burgers


Vegetarian or not you should make this burger. It will open your eyes to the whole new world of delicious and good for you foods. I know it wasn't the Meatless Monday on our menu, but I thought it would be good for us to have, after all we had all the ingredients on hand. 

Once the Chef saw what was on the menu, there was some grunting and complaining, but he made it after all and the best of all - he liked it!!! So much that we fought over the third one. 

The actual burger was a bit dry, but the flavor was amazing - crunchy, almondy, sweet - a complete delight with all the toppings. For sure to be seen on our menu again, very soon!


ALMOND & CHICKPEA BURGER [source]
INGREDIENTS

Total time: 25 minutes
2 garlic cloves, unpeeled
1/2 cup slivered almonds (2 oz)
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander Pinch salt
1 large egg
4 tsp extra-virgin olive oil
2 Tbsp mayonnaise
1/2 tsp minced chipotle pepper in adobo, or to taste
2 cups shredded romaine lettuce  2 cups of arugula
1 beefsteak tomato
4 whole-wheat pitas (6-inch)

DIRECTIONS
1. In a small pan of boiling water, cook garlic for 3 minutes to soften. When cool enough to handle, peel, transfer to a large bowl, and mash with a fork.
2. Meanwhile, in a skillet, toast almonds for 3 to 5 minutes, until lightly browned and fragrant. Transfer to a food processor or blender. Pulse on and off to grind almonds into a fine meal (be careful not to turn them into a paste).
3. Add chickpeas to garlic; mash with a potato masher or fork until no whole chickpeas remain. Add almond meal, parsley, cumin, coriander, and salt to taste. Stir to blend.
4. Add egg and mix well. Shape the mixture into 4 patties. In a large nonstick skillet, heat oil over medium heat. Add the patties and cook until browned and crisp on the outside and heated through, about 5 minutes per side.
5. Meanwhile, in a small bowl, blend mayonnaise and chipotle pepper. Spread each burger with 11/2 teaspoons chipotle mayonnaise.
6. Divide half the arugula and tomato evenly among bottom halves of pitas, add a burger, then top each with remaining arugula and tomato.
Makes 4 servings.
Per serving: 386 cal, 21 g fat (2 g sat), 44 g carbs, 465 mg sodium, 16 g fiber, 17 g protein

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