Veggie burgers have come along way over the years. These days, just about every restaurant has their version, some meant to fake our taste buds into thinking we are biting into beef, while others are meant to taste, well, like veggies. I have made various meatless burgers in the past, but this particular recipe should’ve been resurrected from my archives a long time ago!
Red potatoes and garbanzo beans (AKA chickpeas) serve as the base ingredients of these Middle Eastern Meatless Mini-burgers. Garlic, parsley and paprika pump up these patties with fresh flavors, and the roasted red pepper and radish chips add color and crunch.
But the ingredient that really makes these veggie burgers stand out is the lemon herb aioli from Stonewall Kitchen. I bought a jar on a whim while shopping atCornucopia, a local kitchen shop here in the Lou. This condiment is a total splurge both in terms of nutrition and price, but I think worth it, because a little goes a long way. If you don't want to track down your own jar of lemon herb aioli, but you still want to try making these Middle Eastern Meatless Mini-burgers, you can try adding about 2 tsp. lemon juice to about 2 Tbsp. light mayonnaise as a sub for the aioli.
until next time...
Middle Eastern Meatless Mini-Burgers (recipe adapted from Cooking Light, Nov. '09)
- 1/2 pound small red potatoes, halved
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can chick peas (garbanzo beans) drained and rinsed well
- 1 Tbsp. fresh parsley, chopped
- 1/2 tsp. each: smoked paprika, salt and pepper
- 1 egg, lightly beaten (we used Good Earth Egg Company, Bonne Terre, MO)
- 2 Tbsp. lemon herb aioli (we used Stonewall Kitchen)
- 1/2 cup thinly sliced radishes
- 2 halves roasted red peppers
- 6 whole wheat slider buns
- Place potatoes in a saucepan with enough water to cover potatoes. Bring to boil, cook about 20 minutes until tender. Drain water and allow to cool.
- Place potatoes in a medium bowl; add 1 Tbsp. oil, garlic, chickpeas, parsley, paprika, salt, pepper; coarsely mash until all ingredients well blended but still chunky. Add in beaten egg.
- With hands, divide mixture into 6 equal portions and form into small (about 3-inch) patties.
- Heat 2 Tbsp. oil in skillet over medium heat; add formed patties to pan and cook about 4 minutes on each side until golden brown.
- Spread each slider bun with 1 tsp. lemon herb aioli, top with chickpea patty, radish slices and roasted red pepper.