Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (19-ounce) chick-peas |
2 \N | Garlic cloves |
½ medium | Onion |
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 |
1 large | Egg |
2 tablespoons | Olive oil |
4 \N | Sesame buns |
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.
Serves 4.
Gourmet August 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998