Garbanzo Burgers

Here we go with another recipe from my Weelicious list!  While I often have a hard time eating whole beans because of the texture, once they are mashed up or pureed I am happy to indulge.  Which makes these Garbanzo Burgers a great way to add more legumes to my diet.  I first made this a few months back, pre-blog, but wanted to make it again so that I could get a photo for you all :).  The burgers are so flavorful that you really can’t tell there are beans in there, they come together really easily, and they got rave reviews both times I made them (from hubby and me; the munchkin is still a bit skeptical).  Plus, they are packed with healthy ingredients.  In my home that make this recipe a winner, and I’m happy to have another vegetarian meal to add to the rotation.

I served them on a bun with avocado, tomato (a big tomato would have been better, but as you can see I only had grape tomatoes at home so those worked in a pinch!) and a lemon yogurt sauce.  But feel free to take liberties – I’m sure there are tons of way these can be enjoyed!

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Garbanzo Burgers
adapted from Weelicious

1 15 Oz. Can Garbanzo Beans, drained and rinsed
1 Small Carrot, cut into chunks
1 Garlic Clove
1 Small Onion, cut into chunks
2 Eggs
1 Tsp Salt
1/3 Cup Bread Crumbs
2 Tsp Sesame Seeds
Oil (up to 1 tbsp)

Place the first 6 ingredients in a food processor and pulse until smooth.  Move mixture to a bowl and stir in bread crumbs and sesame seeds.

Heat oil in a large saute pan (or spray a large skillet) over medium heat.  Place approximately 1/4 cup of the mixture in your hands (I used the 1/3 cup measure that was out for the bread crumbs and didn’t quite fill it), and form into a patty.  Place on hot pan and repeat to make 8 patties.

Cook the patties for approximately 5 minutes on each side, reducing the heat when you flip them or if they are browning too quickly.

Makes 8 patties

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