garbanzo-lemon burgers

over the past few months, i’ve been lucky enough to get some great recipe ideas from friends and family. case in point: a great friend of mine sent me a text telling me that i HAD to try this recipe because she absolutely loved it. and she was so right – these burgers are absolutely fabulous.

as i mentioned in a previous post, i had never made burgers at home before this year. but now i have two amazing recipes to make at home, and we’ve been making both regularly. when you look at the recipe, i know you’re going to wonder about the use of lemon in a burger patty. i was skeptical about the lemon, too, but it adds a bright flavor, and makes this the perfect patty to put on top of a big, green salad. yum! please keep sending me recipes, friends!!

one year ago: butternut squash stew
two years ago: stuffed shells
three years ago: cashew tempeh with noodles

garbanzo lemon burgers
yields 6-8 burgers
borrowed from 101 cookbooks

  • 1c toasted whole wheat bread crumbs (i used 4 pieces of whole wheat toast)
  • 2½c garbanzo beans, drained and rinsed
  • 4 eggs
  • 1/2t salt
  • 1/3c cilantro, chopped
  • 1 onion, diced
  • 1 lemon’s zest
  • 1T+ olive oil
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  1. in a food processor or blender, pulse the whole wheat toast into bread crumbs, then remove the crumbs to a separate bowl
  2. put the garbanzos, eggs, and salt into the food processor or blender and blend until the mixture is combined but a little chunky
  3. put the mixture into the bowl with the bread crumbs and add the cilantro, onion, and lemon zest, stirring to combine
  4. let the mixture sit for a few minutes while you heat some oil in a pan
  5. form the mixture into patties, cooking for 7-10 minutes per side (heidi suggests covering the pan while they cook, but we didn’t do this and they turned out fine)
  6. flip the burgers and allow to cook for another 7-10 minutes
  7. repeat with the rest of the mixture, and serve on buns or over a salad and enjoy!

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