When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. 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Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia","recipeIngredient":["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 or dry 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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven 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."},{"@type":"HowToStep","text":"Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes."},{"@type":"HowToStep","text":"In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 386 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"72mg cholesterol","sodiumContent":"732mg sodium","carbohydrateContent":"54g carbohydrate (10g sugars","fiberContent":"9g fiber)","proteinContent":"16g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ndb110"},"reviewBody":"The \"patties\" are a bit hard to work with - more like big cookies than a solid patty - but they cooked pretty well, and held together on the bun. The walnuts add a depth to the flavor. They do turn out a bit dry, but the suggested onion topping and mustard add soem moisture to the texture. Next time, I will try making these ahead in hopes that they will solidify in the fridge before baking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MoTPC"},"reviewBody":"These were surprisingly pretty good! My husband and I enjoyed them and I will make them again. The next time I will chop the basil and add it to the mayonnaise\/mustard mixture, just to make assembly easier.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"azuko321"},"reviewBody":"The flavor was great, I loved the onions, basil, and mayo mustard combo. However, it was REALLY hard to make patties. The mixture was so sticky and didn't have much texture. If I make this again, I think adding rice to the mixture or not pureeing until smooth would make a big difference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"36587","romance_copy_dek":"When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. 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