Chickpea Burgers with Cilantro Potatoes

I was looking for a nice tight burger consistency, so I could try out my new burger press. This worked very well as long as I oiled the press. The combination of this meaty burger with the creamy Yukon Gold potatoes is a winner.

Serves 4.

Ingredients:

Potatoes:

• 4 Yukon Gold potatoes
• 1 tsp sea salt
• 1/3 c minced cilantro
• 2 Tbsp margarine or butter

Chickpea Burgers:

• 1 1/2 c chickpeas, cooked and drained
• 1/2 Anaheim pepper, roasted
• 2 cloves garlic, minced
• 1/2 c toasted bread crumbs
• 1 egg
• 1/3 c cilantro, minced
• 1 tsp dry basil
• 1/2 tsp dry oregano
• 1/2 tsp salt
• 2 Tbsp olive oil

Directions:

Potatoes:

1. Scrub and cut unpeeled potatoes into one inch chunks.
2. Place in a medium saucepan with a tight lid.
3. Sprinkle in the salt and bring to a simmer over medium high; turn heat to low and cover.
4. Simmer for 15 minutes.
5. Drain and add in the cilantro and margarine.

Chickpea Burgers:

1. Add all ingredients except the olive oil to a food processor and process until well-incorporated but not completely smooth.
2. Form into burgers (7-8) with oiled hands, or oil a burger press and make molded burgers.
3. In a large heavy skillet over medium low, heat the olive oil and fry the burgers undisturbed for about 5 minutes.
4. Turn once and fry another 3 minutes.
5. Serve with Thousand Island dressing or tartar sauce.