Inside-Out Veggie Burgers

Another good recipe. The chickpea patties were a little dens and dry. I did, however, forget to brush them with the oil. I don't know if contributed to the texture or not. I will make this again. I might reduce the amount of crackers some to see if that helps to make them a little less dense.

Inside-Out Veggie Burgers

2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained

4 eggs, lightly beaten

1/2 cup finely chopped red onion

3/4 cup finely crushed shredded wheat crackers

1/4 cup snipped fresh cilantro

1 tablespoon finely shredded lemon peel

1/4 teaspoon salt

1 tablespoon olive oil

1 ripe avocado, thinly sliced

1 small yellow or red tomato, sliced

2 roasted red sweet peppers, drained and halved crosswise

1 recipe Yogurt Sauce

1. For patties, in a large bowl mash drained garbanzo beans, eggs, and onion together with a potato masher until a coarse paste forms. (Or place beans, eggs, and onion in a food processor; cover and process with on/off turns until a coarse paste forms. Transfer to a large bowl.) Add crackers, cilantro, lemon peel, and salt; stir until combined.

2. With wet hands, shape mixture into eight 1/2-inch-thick patties. Brush both sides of patties with olive oil. Place patties on a tray; cover and chill at least 30 minutes before grilling.

3. For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over meduim coals for 10 to 12 minutes or until brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on a greased grill rack. Cover and grill as above.)

4. To serve, arrange avocado slices, tomato slices, and red peppers on half of the burgers. Add Yogurt Sauce and top with remaining burgers.

Yogurt Sauce

In a small bowl stir together 1/3 cup plain low-fat yogurt, 1 tablespoon snipped fresh cilantro, and 1 teaspoon lemon juice.

Eat well, Live well, Enjoy life!