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Hummus Burgers with Spicy Yogurt Sauce Recipe
Jun 09, 2011 @ 4:07 PM
Posted by
Daily Value: 23%
Servings: 4
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 452Daily Value: 23%
Servings: 4
Balanced, High-Fiber
| Fat | 17g | 27% |
| Saturated | 2g | 8% |
| Trans | 0g | 0% |
| Carbs | 72g | 24% |
| Fiber | 6g | 23% |
| Sugars | 6g | 0% |
| Protein | 23g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 719mg | 30% |
| Calcium | 178mg | 18% |
| Magnesium | 84mg | 21% |
| Potassium | 437mg | 12% |
| Iron | 5mg | 25% |
| Zinc | 2mg | 14% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 110µg | 28% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 49µg | 61% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Flickr/Whitneyinchicago
These delicious hummus veggie burgers are a cheap alternative to traditional meat burgers thanks to the chickpeas. The refreshing yogurt sauce and crunchy cucumbers add great balance of flavor and texture.
INGREDIENTS
For the burgers:
- One 15-ounce can chickpeas, rinsed and drained
- 3 scallions, roughly chopped
- 1 garlic clove, roughly chopped
- Zest of 1 lemon plus juice of ½ (other ½ reserved for yogurt sauce below)
- ½ teaspoon ground cumin
- Salt and pepper
- 1 large egg, beaten
- ¾ cup bread crumbs
- Oil, for cooking
For the spicy yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon harissa
- Juice from the reserved ½ lemon
- Salt and pepper
- ½ tablespoon fresh mint, finely chopped
- ½ tablespoon fresh parsley, finely chopped
For assembly:
- 4 pitas
- 1 cucumber, sliced
DIRECTIONS
For the burgers:
Add the chickpeas, scallions, garlic, lemon, and spices to the bowl of a food processor. Turn on the processor and blend until fully combined. Transfer the mixture to a bowl and add the egg and breadcrumbs. Cover with plastic wrap and chill in the fridge for half an hour.
Heat oil in a heavy pan over medium-high heat. Form the chickpea mixture into 4 patties and cook for 4 minutes on each side, or until golden brown.
For the spicy yogurt sauce:
Whisk yogurt, harissa, lemon juice, salt, pepper, and herbs in a small bowl to combine.
For assembly:
Cut open each pita and slather halves with yogurt sauce. Top with a chickpea burger and cucumbers and serve immediately.
Recipe Details
Total Time: 1 hour
Servings: 4
