Garbanzo Burgers

By devogirl

*After step 3, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 4-7.

If there is a burger that exists that Kenya doesn’t like, I’ve never seen it. Meat, veggie, turkey, salmon….whatever. So, I figured, why not try a garbanzo burger? They’re packed with protein, low in fat and high in dietary fiber, so they’re a great addition to anyone’s diet. Even better, these burgers cost very little to make (especially when you compare it to buying meat), freeze beautifully (so you can make them and keep them on hand for whenever your crew feels like burgers) and make everyone smile when they take a bite!

Ingredients

• 1 15 Oz. Can Garbanzo Beans, drained and rinsed
• 1 Small Carrot, chopped
• 1 Garlic Clove
• 1 Small Onion, chopped
• 2 Eggs
• 1 Tsp Salt
• 1/3 Cup Bread Crumbs (I used whole grain)
• 2 Tsp Sesame Seeds (I used toasted sesame seeds)
• 1 Tbsp Oil
• You can place these on buns, although I served them with a slice of avocado on top and dipped them in lemon yogurt sauce.

Details

Servings 9

Preparation

Step 1

1. Place the first 6 ingredients in a food processor and pulse until combined.
2. Place garbanzo bean mixture in a bowl and combine with remaining ingredients.
3. Place 1/4 cup of mixture in your hands and form into patties (I used an ice cream scooper to portion the patties-mixture will be moist).
4. Heat oil in a large saute pan over medium high heat.
5. Cook the patties for 5 minutes.
6. Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.
7. Serve.