Garbanzo Burgers are packed with protein, low in fat and high in dietary fiber, so they’re a great addition to anyone’s diet – vegetarian or not!

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Kenya loves burgers, but since becoming a vegetarian, has not eaten them very often. So, I figured, why not try a garbanzo burger? Garbanzo beans provide tons of fiber and are a great source of protein, which is really important when eating a vegetarian diet. 

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Even better, these burgers cost very little to make (especially when compared to buying meat or remade veggie burgers), 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! 

It’s also super fun to let your crew choose their favorite toppings for their burgers. What toppings will you add to your garbanzo burgers? We’re an avocado, tomato, sumac yogurt sauce style family, but would love to hear your faves! 

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Does your family love burgers as much as mine? We probably have turkey burgers once a week or Sunny Side Up Veggie Burgers. They’re super delicious! What is your favorite type of burger? 

Photos by Gerry Speirs

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Garbanzo Burgers

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients  

  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 1 small carrot, chopped
  • 1 clove garlic
  • 1 small onion, chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1/3 cup bread crumbs (I used whole grain)
  • 2 teaspoons sesame seeds (I used toasted sesame seeds)
  • 1 tablespoon oil

Instructions 

  • Place the first 6 ingredients in a food processor and pulse until combined.
  • Place garbanzo bean mixture in a bowl and combine with the bread crumbs and sesame seeds.
  • 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).
  • Heat oil in a large saute pan over medium high heat.
  • Cook the patties for 5 minutes.
  • Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.
  • Serve.
  • *You can place these on buns, although I served them with a slice of avocado on top and dipped them in lemon yogurt sauce.
  • To Freeze: 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.

Nutrition

Sodium: 450mg | Sugar: 1g | Fiber: 3g | Cholesterol: 40mg | Calories: 110kcal | Fat: 3g | Protein: 5g | Carbohydrates: 16g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Loving this recepie idea, Can I substitute something for the sesame seeds though? I have a daughter who is allergic.

    Thanks!

    Lori

  2. Made these today for lunch! I used garlic powder and onion powder. I used my cookie scooper, to shape my cookies, to make nuggets instead of patties. Worked like a charm! Came out really good! Adding to my regular recipes. 🙂

  3. Awesome! It’s rare I make a recipe well on the first try, and I even got a little crazy with these. I added chopped kale and rosemary, and dashed in some turmeric and paprika. I used green chard as a bun. Didn’t have any avocado left over because I finished it at lunch (oops!). and definitely need to make the lemon yogurt dressing next time. I ate one fresh off of the pan and it was delish!!! Thank youuuu!

  4. I love to make a version of these that I also put cooked lentils into and some shredded veg. They always come out crisp on the outside and soft in the middle. Great finger food and even good for lunch.

  5. I gobbled these up and my kids enjoyed them too! I put mine in whole wheat pita bread with yogurt, lettuce, and avocado. I doubled the recipe and used ground up oatmeal instead of the bread crumbs. The mixture was super soggy, so I added some Italian herb blend bread crumbs until they were ready for the pat down! We had tons for dinner and lunch tomorrow and I even froze some. YUM!

  6. […] eat these Chickpea Patties from Weelicious for dinner a lot. They are easy to make and I usually have most of the ingredients on hand. […]

  7. […] Garbanzo Burgers with added Fresh Dill […]

  8. My 14 month old loves these burgers. Can they be frozen after they are cooked instead of before? Thanks!

  9. I just made these. I used onion powder in place of onions. I added italian herb blend and used plain old store bought breadcrumbs. I didn’t have sesame seeds so I omitted them. I also used an icecream scooper and this was super easy to form the patties and make sure they are all uniform. I got 9 patties out of this recipe. I will be making these again.

  10. Mine turned out to be more like pancakes, but I think it is because I had to use gluten free breadcrumbs. I think I will try quinoa or oats next time. They still taste yummy and my daughter loves them.

  11. Hmmm that’s so strange. The eggs and breadcrumbs are there to hold them together! Make sure you use the full amounts of each and maybe just press them together a little tighter next time? I hope you get better results in the future!!

  12. I made these. Tasted delicious!!! But the patties did not hold together well. They broke apart. What did I do wrong?

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