Garbanzo Bean "Burgers"

Bad picture of garbanzo bean burger with a side salad

Often times around here we get busy doing a million things that when it comes time to eat we have no patience to wait around for food to be ready. So having a couple quick, go-to meal ideas or freezer ready meals is a life saver.

Another life saver is vegetarian protein sources like tofu, tempeh, or beans. Why are they life savers you ask? Because you don't have to wait for them to cook through, meaning food gets into your stomach that much sooner. And while Mark and I are definitely not vegetarians, we enjoy the flavors and textures these sources offer.

Today's post is going to focus on beans, specifically garbanzo beans, and no its not a hummus recipe. Its a "burger" patty recipe for those nights when you want a bun topped with lettuce, tomato, and cheese but don't have the want to wait for ground beef to cook.


These pattys are simple, delicious, and so versatile in terms of seasoning. Even though you mash the chickpeas it doesn't have the same texture as hummus thanks to the chunks of beans, egg and bread crumbs.

When I am making hummus, I like to cook a big batch of chickpeas so I can freeze the extra chickpeas  in 1.5 cup servings just for these burgers. However, you can use the canned beans for this recipe as well.

Basic Ingredients

Chunky chickpea mix

Formed into balls

Fuzzy close up picture of finished burger

Garbanzo Bean "Burgers"

Serves 3-5 depending on how big you make your patties

Ingredients:

1 1/2 cups garbanzo beans (1 can)

3 tablespoons water

1 1/2 teaspoons lemon juice

2-3 cloves of garlic, chopped

1/2 small onion, chopped

1 cup bread crumbs

1 egg (or flax egg*)

1 teaspoon cumin

salt & pepper

Directions: 

Rinse and drain garbanzo beans if using canned.

Place beans, water, lemon juice, and chopped garlic & onion into food processor and pulse until blended but still chunky.

Lightly spray a large skillet and bring to medium heat.

While skillet is heating transfer bean mixture to a large bowl and add remaining ingredients.

Mix well and shape into 3 large or 4-5 small patties.

Place patties on skillet and cook for 3-5 minutes per side.

Serve with buns and toppings of choice.

*To make a flax egg put 1 tablespoon of ground flax seed in a small container, whisk in 3 tablespoons of water, and refrigerate for 20 minutes to an hour.


Notes:

- These turn out just fine using flax egg

- Sub whatever spices/vegetables you want, just blend in food processor with chickpeas

- Make someone else clean the food processor :)