Chickpea Garbanzo Bean Burgers Food

GARBANZO BEAN BURGERS

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.

CHICKPEA BURGERS

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.

GARBANZO VEGETARIAN BURGERS

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.

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

Steps:

• In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
• Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
• Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
• To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

CHICKPEA / GARBANZO BEAN BURGERS

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.