Prep 20 mins
Cook 15 mins
Tried this today from foodfit.com. A really healthy and filling snack or meal. Chilling the patties for atleast 3 hours before grilling or baking them is crucial to ensure that the burgers do not fall apart while cooking, as I discovered when I couldnt wait and decided to have one immediately :D A few hours in the refrigerator, and they turned out just fine. Prep. time does not include chilling time.
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 1 large tomatoes, chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon ground cumin
- 3 tablespoons tomato paste
- 3 tablespoons finely chopped flat leaf parsley
- 3 cups cooked chickpeas (garbanzo beans)
- fresh ground black pepper
- 1 pinch cayenne pepper
- 1⁄4 cup dried breadcrumbs
- cooking spray
- Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes.
- Drain the potatoes in a colander and set aside.
- Heat the oil in a large, non-stick skillet. Add the onion, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes.
- Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature.
- Coarsely puree the chickpea mixture by pulsing in a food processor, adding the breadcrumbs as a thickener. (don't over-process.)
- Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
- Grill the burgers or alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil.
- To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty.
- Cook for about 4 to 6 minutes per side
- Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.