Mediterranean Bean Burgers

Prepared tabbouleh, found in the grocery refrigerated section, is a quick and clever way to amp up the flavor in vegetarian burgers. It's added to the bean mixture that forms the burgers and also served as a topping, along with a cucumber-yogurt sauce.

BURGERS

1 (15-oz.) can garbanzo beans, drained, rinsed
1 egg
2 large garlic cloves, minced
1 (8-oz.) container tabbouleh, divided
1/4 cup dried bread crumbs
1 tablespoon extra-virgin olive oil
2 pita pocket breads, halved

SAUCE

3/4 cup plain yogurt
1/4 cup finely chopped peeled cucumber
3 tablespoons chopped fresh mint
1/8 teaspoon salt

1. Pulse beans, egg and garlic in food processor 1 minute or until smooth. Add 1/2 cup of the tabbouleh and bread crumbs; pulse until combined. With lightly moistened hands, form bean mixture into four (4-inch) patties (mixture will be soft). Combine sauce ingredients in small bowl.

2. Heat oil in large nonstick skillet over medium heat until hot. Cook burgers 8 minutes or until golden brown, turning once. Serve burgers in pita; top with remaining tabbouleh and yogurt sauce.

4 sandwiches

PER SANDWICH: 355 calories, 12 g total fat (2 g saturated fat), 20 g protein, 43 g carbohydrate, 50 mg cholesterol, 480 mg sodium, 7 g fiber


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