Garbanzoveggieburger Recipes

15-MINUTE CHICKPEA BURGERS RECIPE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute. Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher. Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter. Add flour and pulse for 1 more minute. Divide the batter in 4 balls for large chickpea burgers or 8 balls for chickpea sliders and transfer to a floured surface. Shape the patties. Heat a greased skillet over medium heat. Add the chickpea patties and cook for 3 minutes per side. Top with whatever burger toppings you like!

BBQ CHICKPEA VEGGIE BURGERS RECIPE

Steps:

• In a medium saute pan, add the walnuts and toast on medium-low for about 6-7 minutes until toasty and fragrant, tossing occasionally so that they toast evenly. Transfer to a small bowl and set aside. Wipe out the pan, and add 1 tsp vegetable oil. Once shimmering, saute the onions on medium-low for about 5-6 minutes, or until just soft. Transfer the onions to the bowl with the walnuts. Set aside.
• To the work bowl of a food processor fitted with the S blade, add the cauliflower chunks and pulse until it looks like short grain rice - or in small bits like couscous (don't over process as it can turn mushy). You'll need about 2 C (265g) 'riced' cauliflower. Transfer to a large mixing bowl.
• To the work bowl of the food processor, add the chickpeas, walnuts and onions. Pulse until crumbly. Some small chunks are good! Transfer to the large mixing bowl with the cauliflower.
• To the work bowl of the food processor, add the oats, chickpea flour, mustard, ketchup, liquid smoke, Worcestershire sauce, paprika, garlic, salt and Tabasco if using. Process until a the mixture is thick, crumbly and a bit pasty. Transfer to the large mixing bowl with all the other ingredients.
• Using your hands, mix thoroughly squeezing and pushing the mixture together. Be patient here, it takes a few minutes. The mixture should hold together when squeezed in a fist.
• Line a sheet pan with parchment paper and make room in the fridge for the pan. Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 - 1.2 cm) thick. Place the patties on the parchment lined sheet pan and transfer to the refrigerator. Refrigerate for at least one hour so the flavors can marry and to hydrate the flour/oats. *I've fried these patties without resting for an hour in the fridge, and they were okay, although a little more tender. To Freeze (optional): at this point the raw patties can be frozen. Slide the pan in the freezer for one hour then stack the patties between parchment squares and into a freezer bag for longer storage.
• Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
• In the Skillet: Add two to three Tbs of oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 - 4 minutes on each side, adjusting the heat as needed and being careful when flipping a patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.OROn the Gas Grill: Clean grill and oil with vegetable oil (like canola or olive oil). Heat a gas grill on highest setting. Brush both sides of the veggie burger with oil and gently transfer to the grilling grates or a grill pan (use a grill pan if the grates of your grill are thin). Cook for about 5 - 6 minutes on each side, taking care when flipping the patties. Adjust heat as needed so that the burgers don't burn. Add cheese if desired just a few minutes prior to removing them from the grill or pan. Cook those final few minutes with lid on to melt the cheese.To keep warm, transfer the patties to the preheated oven.
• Just before serving, brush or drizzle warm BBQ sauce on the patties. Share with your favorite condiments.
• After cooking the patties, store in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag.Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.

GARBANZO BEAN BURGERS

Steps:

• 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; mix well. Shape into 4 patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches until lightly browned, 3-4 minutes on each side. Serve on buns with cheese. Top as desired.

GARBANZO VEGGIE BURGER

Steps:

• Wash the barley and rice and drain.
• Add 1 1/2 cups of water to the grains and let it soak for 1 hour.
• Then cook the grains until done.
• In a blender, puree the can of beans.
• When done, put into a large bowl with the garlic powder, onion powder, black pepper, paprika, and cumin powder and mix well.
• Add the shredded carrots to the bean mix.
• When the grains are done cooking, put them into the blender in 1 cup batches (don't dump all the rice in at once because it becomes gummy) and blend until it forms sort of a sticky ball.
• Do this until all the grains are used up.
• Add the sticky rice mix to the garbanzo bean mix and blend well (I just used my hands).
• Add an egg to the mix now and stir.
• Now form the mixture into 10 balls and flatten them like burger patties.
• Put onto a lightly greased baking pan and broil about 5 inches from heat for 5 minutes per side.

GARBANZO VEGETARIAN BURGERS

Steps:

• Mash garbanzo beans with potato masher or by hand. Leave some as slightly large pieces.
• Stir in carrots, bread crumbs, egg and salad dressing.
• Heat oil in nonstick skillet. Shape into 3-4 patties and brown on both sides. About 3 minutes on each side until browned. Garnish toasted buns and enjoy a new type burger.

ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS

Steps:

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).