Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CHICK PEA MAYONNAISE
BURGERS
Preparation
In food processor or blender with metal blade, drop garlic in with machine running. Scrape down sides. Add chick peas, lemon juice, and mayonnaise to bowl. Process until smooth. (Do ahead and refrigerate). In large mixing bowl, whisk together egg white and milk to light foam. Add crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and tumeric. Using hands, gently mix ingredients without over-handling meat. Shape into 6 patties to fit muffins. Grease an oven grill pan. Cook patties on med.-high, turning down once, until juices run clear. Place 1 tbs. cheese over each patty the last 2-3 min. of cooking. Cover to melt. Toast muffins, spread with Chick Pea Mayonnaise. Top bottom half with lettuce, patty, cucumber slices. Garnish with fresh cilantro sprigs. Source: 1996 Winner of The Bays English Muffin Contest, by Gary Smith Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@bellsouth.net> on Mar 21, 1997
