Garbanzo Burgers

Name: Garbanzo Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 15 oz can garbanzo beans, drained and rinsed; 1 small carrot, chopped; 1 clove garlic; 1 small onion, chopped; 2 large eggs; 1 teaspoon kosher salt; 1/3 cup bread crumbs (I used whole grain); 2 teaspoons sesame seeds (I used toasted sesame seeds); 1 tablespoon oil

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
110 kcal
Course
Main Course
Cuisine
American

Garbanzo Burgers

Soren Carlson

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Garbanzo Burgers are packed with protein, low in fat and high in dietary fiber, so they're a great addition to anyone's diet - vegetarian or not!

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Ingredients

Servings

15 oz can garbanzo beans, drained and rinsed
1 small carrot, chopped
1 clove garlic
1 small onion, chopped
2 large eggs
1 teaspoon kosher salt
1/3 cup bread crumbs (I used whole grain)
2 teaspoons sesame seeds (I used toasted sesame seeds)
1 tablespoon oil

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Instructions

Place the first 6 ingredients in a food processor and pulse until combined.
Place garbanzo bean mixture in a bowl and combine with the bread crumbs and sesame seeds.
Place 1/4 cup of mixture in your hands and form into patties (I used an ice cream scooper to portion the patties-mixture will be moist).
Heat oil in a large saute pan over medium high heat.
Cook the patties for 5 minutes.
Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.
Serve.

Notes

*You can place these on buns, although I served them with a slice of avocado on top and dipped them in
lemon yogurt sauce
.
To Freeze: After step 3, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 4-7.
*You can place these on buns, although I served them with a slice of avocado on top and dipped them in lemon yogurt sauce.
To Freeze: After step 3, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 4-7.