Recipe: Mediterranean Chickpea and Goat Cheese Burgers with Fennel-Olive Relish

Mediterranean Chickpea and Goat Cheese Burgers
with Fennel-Olive Relish
Source: the Bean Education Awareness Network (BEAN)
Makes 6 main dish servings

4 sun-dried tomatoes
Olive oil cooking spray
l2 green onions and tops, finely chopped
1/2 red pepper, finely chopped
6 cloves garlic, thinly sliced
2 cans (15 ounces each) garbanzo beans, drained and rinsed
2 egg whites
2 cloves garlic, minced
l 1/2 teaspoons dried thyme leaves
l 1/2 teaspoons dried basil leaves
Salt
l teaspoon ground black pepper
l teaspoon cayenne pepper
1/3 to 1/2 cup unseasoned dry bread crumbs
Fennel-Olive Relish (recipe follows)
6 hamburger buns, toasted
2 ounces goat cheese, sliced or crumbled

Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let stand until tomatoes are soft, about 10 minutes; drain and chop.

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute green onions, red pepper and sliced garlic in oil until tender, about 5 minutes. Add garbanzo beans; cook over medium heat until mixture is dry, 2 to 3 minutes.

Process bean mixture, egg whites, sun-dried tomatoes, minced garlic, thyme and basil in food processor or blender, using pulse technique, until almost smooth. Mix in salt to taste, black and cayenne pepper, and enough bread crumbs to make a firm mixture. Form into 6 burgers.

Spray large skillet with cooking spray; heat over medium heat until hot.

Saute burgers until browned, about 5 minutes on each side. Spoon about 3 tablespoons Fennel-Olive Relish on bottom of each bun; top with bean burgers. Top burgers with slices or sprinkles of goat cheese and bun tops.

FENNEL-OLIVE RELISH
Makes about l cup

1/2 cup finely chopped fennel bulb
1/2 cup finely chopped white onion
1/4 cup pitted green olives, finely chopped
1 1/2 tablespoons olive or vegetable oil
l 1/2 teaspoons white wine vinegar
1/8 teaspoon red pepper flakes
Salt
Pepper

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

NOTE: If fresh fennel is not available, l/4 cup finely chopped celery and l/2 teaspoon crushed fennel seed can be substituted.