Garbanzo Bean And Tahini Burgers Food

VEGGIE BURGERS WITH TAHINI MAYONNAISE

Steps:

• In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
• Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
• In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

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.

GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE

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

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 VEGGIE BURGER

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.

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.