| 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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