Garbanzo Veggie Burger

"I love store bought veggie burgers, so I decided to experiment on my own. I don't like the patties to actually taste like meat so my recipe doesn't and I wanted veggie patties with less calories. It actually tastes more like grains and its healthy too! I make these on a regular basis and eat a patty with toasted whole wheat bread and non-fat mayo."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
11
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The first ones I put in the oven ended up crispy on the outside, but mushy on the inside. Turns out this was because I overcooked the rice and barley; the mixture ended up too moist. The rest of them came out fine, after I added some oatmeal to thicken it. My boyfriend and I both liked these and thought they had a very nice falafel-like flavor.
     
  2. This is really good ! My 16 year old daughter made it & it came out perfect. She thought it was a little spicy, i thought it was going to get a couple shots of hot sauce ! Cheap & easy we'll make again !
     
  3. Somehow I missed the instruction to process the grains separately the first time I tried these...they don't really make a ball in my food processor but they are sticky and semi-cut up. Anyway, that step made a huge difference in the final product sticking together for me (vs. falling apart). I am using brown rice as my only grain. I also use 1/4 of a 500g (dry) package of garbanzos (pre-cooked in the pressure cooker) and that seems to be the right amount. I always test the spices in the mix before adding in the raw egg (which sometimes I leave out completely) They seem to cook best fried in a skillet, but I have also cooked them in the oven at 425 for about 20 min on one side and about 10 on the other.
     
  4. Great veggie burgers. I cooked 8 of them right away and then 4 later after they had been in the frig. and both worked great.
     
  5. This is a great recipe! I served this with mayonnaise, tomato, cheese, and arugula on a homemade whole wheat bagel. Yummm! I made "The Best Potato Wedges on Here" (another recipe from this site) for fries on the side. Very good dinner! A+++
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes