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Title: Chickpean And Goat Cheese Burgers
Yield: 6 Servings

Ingredients

      4    sun-dried tomatoes
           nonstick cooking spray
           --preferably olive oil
           -flavored
     12    green onions; finely chopped
    1/2    red bell pepper; finely
           -chopped
      6    cloves garlic; thinly sliced
     30 oz chickpeas; rinsed and
           -drained
      2    egg whites
      2    cloves garlic; minced
  1 1/2 ts dried thyme
  1 1/2 ts dried basil
           salt; to taste
      1 ts ground black pepper
      1 ts cayenne pepper
    1/3 c  unseasoned dry bread crumbs
           --fennel-olive relish--
           --see recipe
    1/4 c  finely chopped fennel bulb
    1/4 c  finely chopped onion
    1/4 c  pitted green olives; finely
           -chopped
      1 tb olive oil
           --or vegetable oil
      1 ts white wine vinegar
           red pepper flakes; to taste
           salt and pepper; to taste
           --buns--
      6    hamburger buns; toasted
      2 oz goat cheese; sliced or
           -crumbled

Instructions

1. In small bowl, place sun-dried tomatoes; add boiling water to cover. Let
stand until tomatoes are soft, about 3 minutes; drain and chop.

2. Coat medium skillet with cooking spray; place over medium heat until
hot. Saute green onions, bell pepper and garlic about 5 minutes, until
tender. Add chickpeas; cook over medium heat 2 to 3 minutes, until mixture
is dry.

3. In food processor or blender, pulse tomatoes, chickpea mixture, egg
whites, garlic, thyme and basil until almost smooth. Mix in salt to taste,
black pepper, cayenne pepper and enough bread crumbs to make a firm
mixture. Form into 6 burgers.

4. Coat large skillet with cooking spray; place over medium heat until hot.
Saute burgers about 5 minutes on each side, until browned. Spoon about 3
tablespoons Fennel-Olive Relish on bottom of each bun; top each with a
burger. Top burgers with goat cheese and bun tops. Per serving: About 531
cal, 26g pro, 103g car, 12g fat, 18% cal from fat, 10mg chol, 1,708 mg sod,
19g fiber.

Fennel-Olive Relish

Mix all ingredients; refrigerate several hours for flavors to blend.

Note: If fresh fennel is not available, 1/4 cup finely chopped clery and
1/2 teaspoon crushed fennel seed can be substituted.

Makes 3/4 cup relish.

Busted by Gail Shermeyer <4paws@netrax.net>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Preparation Time: 0:00

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