Garbanzo Bean Boigahs!

January 12, 2009 § 4 Comments

garbanzobeanburger3-1

I’ve experimented with loads of veggie burgers in the past couple of years, but this recipe (adapted from Heidi Swanson’s Chickpea Burger and inspired by Chow.com) is my absolute FAVORITE!

UPDATE: Until today, I’ve never tried Heidi’s method for eating these sandwiches.  She cuts each “burger” in half and uses the “burger” to replace your standard bun.  She stuffs the burger with all kinds of tasty veggies and eats it as a sandwich without any bread.  Well, I just cut open two leftover burgers at lunch today, filled them with fresh spinach leaves, humus, and alfalfa sprouts and oh my GOODNESS — it is WONDERFUL!  I highly recommend trying it sans-bread, too!

Ingredients:
3 cups garbanzo beans, pre-cooked
4 eggs
2 pinches sea salt
1/3 cup cilantro, chopped
1/2 large onion or 1 medium onion, chopped
1 cup alfalfa sprouts
4 slices toasted bread, blended to crumbs
1 clove garlic, pressed
1 tablespoon fresh chives, chopped
1/3 cup basil, chopped

garbanzobeanburger1-1

Directions:

1. Toast 4 slices of bread.  When bread is toasted, pulse to crumbles in a Cuisinart or blender.  Set aside.

2.  In the Cuisinart or blender, pulse beans and eggs.  The mixture should be moderately pasty.  Spoon aside into a separate, large bowl.

3. Mix cilantro, onions, garlic, and alfalfa sprouts into the bean mixture.

4.  Combine bread crumbs into the bean mixture and let sit for five minutes so the bread absorbs some of the liquid.

5. Heat a skillet on medium-low on the stove with a splash of olive oil.  If the heat is too high, the outsides will cook but the insides will be mush.  Form patties approximately 3/4” thick in your hand and try to make them all about the same size.  Set on skillet and cook until each side browns, approximately 6 minutes.  For extra measure, I usually cook 2 extra minutes per side, after they’ve browned until the edges are fairly firm.

6.  Cool on a wire rack for a couple minutes before serving.

Diet Notes: Nut-free

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