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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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1 can (540 mL) of chickpeas, rinsed, drained and dried
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80 mL (1/3 cup) of chopped red onion
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60 mL (1/4 cup) of chopped fresh parsley
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2 cloves garlic, minced
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15 mL (1 tbsp.) of each lemon zest and juice
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5 mL (1 tsp.) of ground coriander
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7,5 mL (1/2 tbsp.) of salt
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2 mL of pepper
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1 egg
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125 mL (1/2 cup) of cooked and cooled quinoa
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60 mL (1/4 cup) of rolled oats
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1 red onion, sliced
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15 mL(1 tbsp.) of olive oil
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4 hamburger buns of your choice
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125 mL (1/2 cup) of store-bought 5 pepper and lemon mayonnaise or other variety
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2-4 leaves of green lettuce
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1/4 of english cucumber, sliced
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Directions
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In a food processor, pulse all ingredients except toppings until well combined and fairly smooth.
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Shape mixture into four equally sized patties. Cover with plastic wrap and refrigerate while the barbecue heats up.
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Oil the grid and preheat barbecue to medium-high.
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Grill patties with lid closed for 8 to 10 minutes, flipping halfway through.
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In the meantime, brush onion rings with a little oil and grill until tender—about 4 minutes each side.
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At the end of cooking, heat buns on the grill for 2 minutes or until golden.
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Garnish each bun with a patty, mayonnaise, lettuce, cucumber and grilled onions. Serve with your choice of green salad.
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