| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Tunisian | 6 | Servings | |
INGREDIENTS
| 1 | lg | Clove garlic |
| 1 | cn | (15 1/2 oz) chick peas, drained |
| 2 | tb | Lemon juice |
| 1/2 | c | Lowfat mayonnaise |
| 1 | Egg white | |
| 1/3 | c | Evaporated skim milk |
| 1/4 | c | English muffin crumbs or bread crumbs |
| 1 1/2 | lb | Lean ground turkey |
| 1/4 | c | Chopped fresh cilantro or parsley |
| 1/4 | c | Golden raisins |
| 3 | tb | Chopped red onion |
| 1 | ts | Crushed coriander seeds |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Crushed red pepper flakes |
| 1/4 | ts | Tumeric |
| 1/2 | c | Packed feta cheese |
| 6 | English muffins, split | |
| Red leaf lettuce leaves | ||
| Sliced cucumbers |
INSTRUCTIONS
CHICK PEA MAYONNAISE BURGERS In food processor or blender with metal blade, drop garlic in with machine running. Scrape down sides. Add chick peas, lemon juice, and mayonnaise to bowl. Process until smooth. (Do ahead and refrigerate). In large mixing bowl, whisk together egg white and milk to light foam. Add crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and tumeric. Using hands, gently mix ingredients without over-handling meat. Shape into 6 patties to fit muffins. Grease an oven grill pan. Cook patties on med.-high, turning down once, until juices run clear. Place 1 tbs. cheese over each patty the last 2-3 min. of cooking. Cover to melt. Toast muffins, spread with Chick Pea Mayonnaise. Top bottom half with lettuce, patty, cucumber slices. Garnish with fresh cilantro sprigs. Source: 1996 Winner of The Bays English Muffin Contest, by Gary Smith Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <[email protected]> on Mar 21, 1997
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”