Prep/Total Time: 30 min.
1 large red onion, thinly sliced
1/4 cup fat-free red wine vinaigrette
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/3 cup chopped walnuts
1/4 cup toasted wheat germ ordry bread crumbs
1/4 cup packed fresh parsley sprigs
2 large eggs
1 teaspoon curry powder
1/2 teaspoon pepper
1/3 cup fat-free mayonnaise
2 teaspoons Dijon mustard
6 sesame seed hamburger buns, split and toasted
6 lettuce leaves
3 tablespoons thinly sliced fresh basil leaves
Preheat air fryer to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
Shape into 6 patties. In batches, place patties in one layer in greased air-fryer basket, spray with cooking spray. Cook for 8-10 minutes, flipping halfway through, until thermometer reads 160°.
In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.
1 burger: 381 calories, 13g fat (2g saturated fat), 62mg cholesterol, 697mg sodium, 54g carbohydrate (10g sugars, 9g fiber), 16g protein.
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