Spanish Sunshine Burgers

A hint of orange flavor is added to the garbanzo spread and the olive tapenade that's served with these grilled chicken and shrimp burgers on a split and toasted crusty roll.

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Ingredients:

• Bean Spread
• 1 can (15 ounces) garbanzo beans, drained and mashed
• 2 Tbsp mayonnaise
• 1 Tbsp minced green bell pepper
• 1 Tbsp diced pimento
• 1/2 tsp grated orange zest
• Relish
• 1/4 cup tapenade (olive relish)
• 1 Tbsp minced green onion
• 1 Tbsp snipped parsley
• 1 Tbsp orange juice
• 1 Tbsp sliced almonds
• Burgers
• 1 1/2 pounds ground raw chicken
• 1/2 pound peeled shrimp, finely minced
• 2 Tbsp dry sherry
• 1 cup soft white bread crumbs
• 2 cloves garlic, crushed
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 4 large crusty rolls, split
• Lettuce leaves and orange slices for garnish

Method

Combine the ingredients for the bean spread in a small bowl till well blended; set aside. Combine the ingredients for the relish in a small bowl till well mixed; set aside. Combine the ingredients for the burgers till well combined. Form into 4 patties. Grill or broil 5-7 minutes per side or till they test done. The last minute of cooking add the roll halves to the grill or broiler rack to lightly toast. To serve, divide the bean spread among the bottom bun halves. Top with a burger then spoon on the relish. Place on roll tops. Serve on a lettuce-lined platter and garnish with the orange slices.

Notes:

Number of servings: 4

Submitted By: roxiechan
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