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.
CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
CHICKPEA BURGERS
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 9 patties
Number Of Ingredients 13
Steps:
- Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
- Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
- Serve on the buns with your desired toppings and condiments.
CHICKPEA BURGER
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
- Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
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
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
GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the Sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned.
- Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted. Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.
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.
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
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