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Garbanzo Bean Burgers Recipe

Garbanzo Bean Burgers Recipe photo by Taste of Home

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“These meatless burgers are totally awesome. I think I’d rather have one than any cheeseburger at a restaurant. They really rock!” Need we say more? —Berea Rider, East Point, Kentucky

This recipe is:

Healthy

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Garbanzo Bean Burgers Recipe

Prep: 25 min. Cook: 10 min.

Yield: 6 Servings

25 10 35

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
6 whole wheat hamburger buns, split and toasted
6 slices reduced-fat process American cheese product
Dill pickle slices, fat-free mayonnaise and ketchup, optional

Directions

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 and mix well. Shape into six patties.
In a large skillet, cook patties in oil in batches for 3-4 minutes on each side or until lightly browned. Serve on buns with cheese. Top with pickle slices, mayonnaise and ketchup if desired. Yield: 6 servings.

Nutritional Facts 1 burger (calculated without optional ingredients) equals 346 calories, 11 g fat (2 g saturated fat), 40 mg cholesterol, 641 mg sodium, 48 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Garbanzo Bean Burgers in Healthy Cooking October/November 2010, p57

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Garbanzo Bean Burgers

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Reviewed on Oct. 04, 2010 by Pinstripes

I was so excited to try this recipe, but the burgers just didn't turn out good at all. They were easy to make but ended up very dry and flavorless despite the spices.

Reviewed on Sep. 30, 2010 by ericajo2001

These have a really good flavor. The taste reminds me of a seasoned chicken patty. The texture is a little different for a burger, though-- more on the mushy side.