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.
In a small bowl stir together 1⁄3 cup plain low-fat yogurt, 1 tablespoon snipped fresh cilantro, and 1 teaspoon lemon juice.