| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (19-ounce) chick-peas |
| 2 | Garlic cloves | |
| 1/2 | md | Onion |
| 1 | tb | Fresh rosemary leaves |
| 1/4 | c | Chopped fresh flat-leafed parsley leaves |
| 1/2 | c | Fine fresh bread crumbs |
| 3/4 | c | Walnuts; toasted and chopped |
| 1 | lg | Egg |
| 2 | tb | Olive oil |
| 4 | Sesame buns | |
| 4 | sl | Beefsteak tomato |
| 4 | sl | Red onion |
INSTRUCTIONS
In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day. In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion. Serves 4. Gourmet August 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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