Chickpea & Red Onion Burgers

When the grill fills up with other goodies, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can’t resist them.

—Lily Julow, Lawrenceville, GA Takes: 30 min. • Makes: 6 servings

1 large red onion, thinly sliced

1/4 cup fat-free red wine vinaigrette 2 cans (15 oz. each) chickpeas,

rinsed and drained

1/3 cup chopped walnuts

1/4 cup toasted wheat germ

or dry bread crumbs

1/4 cup packed fresh parsley sprigs 2 large eggs

1 tsp. curry powder

1/2 tsp. pepper

1/3 cup fat-free mayonnaise

2 tsp. Dijon mustard 6 sesame seed hamburger buns, split and toasted 6 lettuce leaves

3 Tbsp. thinly sliced fresh basil leaves

1. Preheat oven to 375°. In a bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.

2. Shape into six patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes.

3. In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.

Per serving: 386 cal., 12g fat (2g sat. fat), 72mg chol., 732mg sod., 54g carb. (10g sugars, 9g fiber), 16g pro.