Recipe courtesy of Whole Foods Market
Makes 16 mini-patties
Secret Ingredient: Frontier Peppercorn Spice Grinder and Organic Smoked Peppercorn Blend
Add big flavor to tiny burgers—also called sliders—with smoked peppercorns. These are sure to please meat lovers and vegetarians alike.
2 tablespoons canola oil, more if needed
1 clove garlic, chopped
1 small onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 teaspoons ground Frontier Peppercorn Organic Smoked Peppercorn Blend
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
2 (14-ounce) cans 365 Everyday Value™ No Salt Added Organic Garbanzo Beans, drained and rinsed
1/2 cup whole raw cashews
2 large eggs
1/3 cup chopped fresh cilantro
Juice and zest of one lemon
2 cups panko-style breadcrumbs, more if needed
Challah rolls, small buns or pita bread
2 thinly sliced roma tomatoes
1 thinly sliced red onion
Heat 1 tablespoon of the canola oil in a large sauté pan over medium heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until onions and peppers are soft, 5 to 7 minutes. Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors. Place sautéed pepper and onion mixture in a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice. Pulse to combine. Add breadcrumbs and pulse until incorporated. The mixture should be thick yet slightly chunky. Chill mixture 10 to 15 minutes, until firm. Add more breadcrumbs if mixture seems too wet or warm water if the mixture seems dry.
Heat remaining tablespoon oil in a pan over medium heat. Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across. Make 4 to 6 patties, being careful not to overcrowd the pan. While patties cook, grind some extra pepper over the tops of the burgers. Cook 4 to 5 minutes per side, until golden brown. Remove from the pan and cook remaining patties, adding more oil as needed. Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions.
Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.
Alternate toppings: Cilantro pesto, crumbled feta and sliced roasted red peppers.
Per serving (2 patties/13 oz/357g-wt.): 540 calories (170 from fat), 19g total fat, 2.5g saturated fat, 55mg cholesterol, 1290mg sodium, 78g total carbohydrate (12g dietary fiber, 12g sugar), 21g protein