Yield: 1 Servings
|1 can||(19-ounce) chick-peas|
|1 tablespoon||Fresh rosemary leaves|
|¼ cup||Chopped fresh flat-leafed parsley leaves|
|½ cup||Fine fresh bread crumbs|
|¾ cup||Walnuts; toasted and chopped|
|2 tablespoons||Olive oil|
|4 slices||Beefsteak tomato|
|4 slices||Red onion|
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.
Gourmet August 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998