Almond and Chickpea Burgers with Chipotle Mayo

I pulled this recipe out of a Women's Health Magazine. Can't wait to test it out!

Hands-On Time: 15 Minutes
Total Time: 25 Minutes

2 garlic cloves, unpeeled
1/2 cup slivered almonds (2 oz)
1 can (19 oz) Chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander
Pinch salt
1 large egg
4 tsp extra-virgin olive oil
2 tbsp mayonnaise
1/2 tsp minced chipotle pepper in adobo, or to taste
2 cups shredded romaine lettuce
1 beefsteak tomato, coarsely chopped
4 whole-wheat pitas (6-inch)

Preparation

1. In a small pan of boiling water, cook garlic for 3 minutes to soften. When cool enough to handle, peel, transfer to a large bowl, and mash with a fork.

2. Meanwhile, in a skillet, toast almonds for 3 to 5 minutes, until lightly browned and fragrant. Transfer to a food processor or blender. Pulse on and off to grind almonds into a fine meal (be careful not to turn them into a paste).

3. Add chickpeas to garlic; mash with a potato masher or fork until no whole chickpeas remain. Add almond meal, parsley, cumin, coriander, and salt to taste. Stir to blend.

4. Add egg and mix well. Shape the mixture into 4 patties. In a large nonstick skillet, heat oil over medium heat. Add the patties and cook until browned and crisp on the outside and heated through about 5 minutes per side.

5. Meanwhile, in a small bowl, blend mayonnaise and chipotle pepper. Spread each burger with 1 1/2 teaspoons chipotle mayonnaise.

6. Divide half the lettuce and tomato evenly among bottom halves of pitas, add a burger, then top each with remaining lettuce and tomato.

Makes 4 Servings.

Mushroom Pecan Burgers

Ever looking for an alternative to red meat? These burgers are really fantastic and healthy too! You have to trust me when I say you will LOVE them! I got the recipe out of my favorite cookbook Moosewood Restaurant New Classics.

1 1/2 cups chopped onions

1 tablespoon vegetable oil

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

4 cups chopped cremini or other mushrooms*

1/3 cup chopped toasted pecans**

2 teaspoons soy sauce

1 cup whole wheat bread crumbs

1 cup cooked brown rice

3/4 cup rolled oats

1 tablespoon chopped fresh dill

1 tablespoon miso

1 cake firm tofu, 16oz pressed ***

Salt and Pepper to taste

*cremini mushrooms give a stronger, more distinctive flavor than other mushrooms. ten ounces of mushrooms equals about 4 cups.

**Toast pecans in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragrant and golden brown.

***Sandwich tofu between two plates and rest a heavy weight (can or book) on the top plate. Press for about 15 minutes; then drain the expressed liquid from the bottom plate.

Preheat oven to 350, generously oil a baking sheet.

In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown.

Serve on a bun. Add your favorite toppings of melted fontina or cheddar cheese, red onions, tomatoes, avocado, ketchup and dijon mustard.

Enjoy!