Middle Eastern Burgers Recipe - Cooking Index
Middle Eastern Burgers Recipe - Cooking Index
Soaking the chickpeas overnight and then grinding them in a food processor makes them digestible without sacrificing their crunchy texture. If you're in a hurry, though, they can be brought to a boil for several minutes, removed from the heat and soaked for an hour, or as time allows.
Courses: Vegetarian| 1 1/2 teaspoons | Cumin powder | |
| 3 teaspoons | Garlic cloves - minced (large) | |
| 4 tablespoons | Finely-chopped seeded jalapeño peppers | |
| 1/3 cup | Whole-wheat bread flour | |
| 9 | Pita breads - (6" to 7" dia) - 1/2" sliced off to | |
| Expose pocket | ||
| Shredded lettuce - for serving | ||
| Lime-Tahini Sauce - (see recipe) for | ||
| Serving | ||
| 1 cup | Finely-chopped red onion | |
| 1 1/2 cups | Dried chickpeas | |
| 1 | Bay leaf | |
| 1 | Strip kombu - (4" long) | |
| 8 | Dry-packed sun-dried tomato halves | |
| 3 tablespoons | Olive oil - plus | |
| Additional for brushing | ||
| 1 1/2 teaspoons | Salt | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1/3 cup | Finely-chopped fresh parsley | |
| 1/3 cup | Finely-chopped fresh mint | |
| 2 tablespoons | Tamari | |
| = (or reduced-sodium soy sauce) | ||
| 1 tablespoon | Grated lime or lemon peel |
In large pot, combine chickpeas, bay leaf, kombu and 8 cups water. Cover and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, 25 minutes. Remove from heat. Let stand, covered, in water overnight.
In shallow bowl, combine tomatoes in boiling water to cover. Let stand until softened, 20 minutes. Drain, chop coarsely and set aside.
Drain soaked chickpeas, removing bay leaf and kombu (you can save kombu to use in soup, stew or other vegetable dish). Transfer chickpeas to food processor. Add 2 tablespoons oil, 1 teaspoon salt and black pepper and pulse until finely ground. Add reserved tomatoes, parsley, mint, tamari and lime peel and pulse briefly to combine. With rubber spatula, scrape mixture into large bowl and set aside.
In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until softened, about 6 minutes. Reduce heat to medium-low. Stir in cumin, remaining 1/2 teaspoon salt, garlic and jalapeño and cook, stirring often, 5 minutes. Add onion mixture to chickpea mixture. Gradually stir in flour until well combined. Using 1/2 cup for each and packing firmly, form mixture into 9 round patties.
Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 4 to 5 minutes per side. To serve, stuff each pita with shredded lettuce and a burger, then drizzle with Lime-Tahini Sauce.
This recipe yields 9 burgers.
Per Burger: 358 Cal; 14g Prot; 7g Total Fat (1 Sat. Fat); 60g Carb.; 0mg Chol; 930mg Sod.; 7g Fiber.
Source:
Vegetarian Times, January 2002
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