Inside-Out Veggie Burgers

PREP: 30 minutes CHILL: 30 minutes GRILL: 10 minutes MAKES 4 servings

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 medium 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.

PER SERVING: 366 cal., 17 g total fat (3 g sat. fat), 212 mg chol., 641 mg sodium, 41 g carb., 10 g fiber, 14 g pro.

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.