Monday, June 6, 2011

Middle Eastern Mini Sliders by Colleen Guenther

I love burgers! The non-meat variety of course. And, in my book, everything little is so cute and in this case delicious. I'm talking about sliders folks. Here is a recipe for a unique veggie burger that's not trying to fake that it's a meat burger. What you need:

1 red potato (or two if they are small)
2 tablespoons olive oil, divided
1 1/4 teaspoon minced garlic
1 can chickpeas, rinsed, drained and chopped
1 1/2 tablespoons fresh parsley chopped
1/2 teaspoon salt
3/4 teaspoon grated lemon rind
3/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 eggs, lightly beaten


Boil potato in water until tender. I generally like to cut it in quarters to make it cook faster. Drain and cool slightly. Place in a medium sized bowl. Add 1 tablespoon of oil and the garlic to the bowl. Mash together until slightly chunky. Remove 3 tablespoons from the chickpeas and set aside. Add remaining chickpeas to potato mixture and mash until well blended. Then, stir in the remaining whole chickpeas, parsley and the rest of the ingredients. With moistened hands, divide the mixture into 5-6 equal portions (about 1/3 cup per portion), shape each on into a patty.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add as many patties as you can  and reduce the heat to medium. Cook until the bottoms are golden, flip and gold the other side too making sure that the patties are set and the egg mixture is cooked throughout.

Serve burger with all your favorite toppings: radishes, red peppers, red onion, lettuce (I prefer bib but did not have that today), cheese and mayo! You could also make a delicious aioli to top her all off!

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