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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- in a food processor or blender, pulse the whole wheat toast into bread crumbs, then remove the crumbs to a separate bowl
- put the garbanzos, eggs, and salt into the food processor or blender and blend until the mixture is combined but a little chunky
- put the mixture into the bowl with the bread crumbs and add the cilantro, onion, and lemon zest, stirring to combine
- let the mixture sit for a few minutes while you heat some oil in a pan
- 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)
- flip the burgers and allow to cook for another 7-10 minutes
- repeat with the rest of the mixture, and serve on buns or over a salad and enjoy!