GARBANZO BEAN BURGERS
These chickpea burgers are totally awesome. I think I'd rather have one than any cheeseburger at a restaurant. They really rock! -Berea Rider, East Point, Kentucky
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings; mix well. Shape into 4 patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches until lightly browned, 3-4 minutes on each side. Serve on buns with cheese. Top as desired.
Nutrition Facts : Calories 447 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 807mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 9g fiber), Protein 17g protein.
CORN AND GARBANZO BEAN PATTIES (VEGAN)
Make and share this Corn and Garbanzo Bean Patties (Vegan) recipe from Food.com.
Provided by COOKGIRl
Categories Corn
Time 8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- PATTIES: Heat 1 teaspoon of the oil in a large non-stick pan over medium-high heat. Add the corn, shallots and oregano. Saute for about 3-4 minutes. Cool slightly, and stir in the fresh parsley. Alternatively, you can oven roast the corn and shallots if you prefer.
- In a food processor or blender, combine the garbanzo beans, French bread crumbs, cornmeal, salt, red bell pepper and 2 tablespoons of the reserved garbanzo bean liquid. Pulse ingredients until chunky. Add the corn and shallot mixture, another tablespoon or so of liquid and pulse quickly, about 10 times. Do not overprocess.
- With wet hands, form the garbanzo mixture into 6 equal sized patties, approximately 1/2" thick. Place the polenta on a piece of wax paper and dredge the patties until coated on both sides.
- Heat remaining 1 tablespoon of oil in the skillet over medium-high heat.
- Cook only 3 patties at a time; do not crowd. Cook the patties about 5 minutes on each side or until golden brown. Repeat with the other patties. Transfer to a warming tray until ready to serve.
- DRESSING: In a small, non-reactive bowl, combine the fresh lemon juice with the olive oil. Season the mixture with salt and pepper to taste.
- Toss half of the lemon/olive oil mixture lightly with the arugula (or mixed greens).
- Divide and place the arugula leaves on 6 individual salad plates. Top the arugula with the cooked patties.
- Garnish with fresh chives and serve hot. Season lightly with salt. Serve remaining dressing on side.
Nutrition Facts : Calories 368.2, Fat 17.9, SaturatedFat 2.4, Sodium 608.3, Carbohydrate 45.4, Fiber 6.3, Sugar 4.3, Protein 9.1
GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
GARBANZO BEAN AND TAHINI BURGERS
Categories Sandwich Bean Sauté Yogurt High Fiber Dinner Lunch Chickpea Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Using fork, coarsely mash 3/4 cup garbanzo beans in medium bowl. Mix in onion and next 3 ingredients. Puree remaining garbanzo beans, egg white, tahini and garlic in processor until almost smooth. Stir into mashed garbanzo bean mixture. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
- If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
- Meanwhile, mix yogurt, hot pepper sauce and cumin in small bowl.
- Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.
GARBANZO VEGETARIAN BURGERS
These are a delight. I always make enough so there's leftovers for lunch the next day. Fast and tasty. Always nice to have a new vegetarian burger to try out.
Provided by DragonShoes
Categories Lunch/Snacks
Time 11m
Yield 3-4 patties, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Mash garbanzo beans with potato masher or by hand. Leave some as slightly large pieces.
- Stir in carrots, bread crumbs, egg and salad dressing.
- Heat oil in nonstick skillet. Shape into 3-4 patties and brown on both sides. About 3 minutes on each side until browned. Garnish toasted buns and enjoy a new type burger.
Nutrition Facts : Calories 353.6, Fat 13.3, SaturatedFat 2.2, Cholesterol 62.1, Sodium 745.8, Carbohydrate 47.6, Fiber 8.5, Sugar 2.9, Protein 11.9
VEGGIE BURGER PATTIES W/ MUSHROOMS, QUINOA, & GARBANZO BEANS
As the chef of my family, I have embraced meatless dishes as a way to get more vital nutrients and nourishing foods into our diet. These light and tasty patties make the perfect substitute for those days when you want a cheeseburger. You may grill these in a non-stick pan with no added oils, or you can pan fry them. I suggest trying the non-stick route, for better health! Serve with provolone cheese, on a bun or just by itself. My son liked ranch dressing with his, and I made a balsamic broccoli rainbow slaw to put atop mine. We were all satisfied!
Provided by Ms. DMAC
Categories Onions
Time 35m
Yield 6 Patties, 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
- Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
- Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
- Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
- You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
- Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
- Refrigerate the patties for an hour, covered tightly with plastic wrap.
- Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.
Nutrition Facts : Calories 272.8, Fat 6, SaturatedFat 1, Cholesterol 31, Sodium 410.4, Carbohydrate 44.4, Fiber 6.4, Sugar 3.7, Protein 11.8
CHICKPEA / GARBANZO BEAN BURGERS
Tried this today from foodfit.com. A really healthy and filling snack or meal. Chilling the patties for atleast 3 hours before grilling or baking them is crucial to ensure that the burgers do not fall apart while cooking, as I discovered when I couldnt wait and decided to have one immediately :D A few hours in the refrigerator, and they turned out just fine. Prep. time does not include chilling time.
Provided by Nabiha
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes.
- Drain the potatoes in a colander and set aside.
- Heat the oil in a large, non-stick skillet. Add the onion, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes.
- Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature.
- Coarsely puree the chickpea mixture by pulsing in a food processor, adding the breadcrumbs as a thickener. (don't over-process.)
- Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
- Grill the burgers or alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil.
- To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty.
- Cook for about 4 to 6 minutes per side
- Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.
Nutrition Facts : Calories 186.8, Fat 2.5, SaturatedFat 0.3, Sodium 347.2, Carbohydrate 35.5, Fiber 6, Sugar 2.4, Protein 6.7
GARBANZO VEGGIE BURGER
I love store bought veggie burgers, so I decided to experiment on my own. I don't like the patties to actually taste like meat so my recipe doesn't and I wanted veggie patties with less calories. It actually tastes more like grains and its healthy too! I make these on a regular basis and eat a patty with toasted whole wheat bread and non-fat mayo.
Provided by Jin7781
Categories Lunch/Snacks
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Wash the barley and rice and drain.
- Add 1 1/2 cups of water to the grains and let it soak for 1 hour.
- Then cook the grains until done.
- In a blender, puree the can of beans.
- When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well.
- Add the shredded carrots to the bean mix.
- When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball.
- Do this until all the grains are used up.
- Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands).
- Add an egg to the mix now and stir.
- Now form the mixture into 10 balls and flatten them like burger patties.
- Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.
Nutrition Facts : Calories 148.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 18.6, Sodium 152.7, Carbohydrate 29.1, Fiber 4.9, Sugar 1, Protein 5.2
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