Garbanzo Vegetarian 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.

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 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.

CHICKPEA & FETA VEGGIE BURGERS

Steps:

• Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
• Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
• In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
• Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.

CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY

Steps:

• In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
• Add lemon juice and blend again until well-combined.
• Scoop out a handful of the mixture and form into patties.
• Heat a tablespoon of olive oil over medium-high heat.
• Cook the patty 4-5 minutes on each side, or until golden brown.
• Assemble with your favorite burger toppings.
• Enjoy!

ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS

Steps:

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).

CHICKPEA BURGER

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

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.

VEGETARIAN CHICKPEA BURGERS

Steps:

• In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
• Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
• Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
• In a large skillet or grill pan, heat the oil over medium-low heat.
• Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
• Top the patties with the cheese slices for the last minute of cooking.
• Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.