Best Garbanzo Bean And Tahini Burgers Recipes

GARBANZO BEAN BURGERS

Garbanzo Bean Burgers image

These chickpea burgers are totally awesome. I think I'd rather have one than any cheeseburger at a restaurant. They really rock! -Berea Rider, East Point, Kentucky

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
4 whole wheat or whole grain hamburger buns, split and toasted
4 slices reduced-fat American cheese
Optional toppings: Dill pickle slices, fat-free mayonnaise, ketchup, sliced red onion, lettuce and sliced tomato

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.

Nutrition Facts : Calories 447 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 807mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 9g fiber), Protein 17g protein.

GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE

Garbanzo Bean Burger with Tehina Onion Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup diced onions
1/2 cup carrots, grated
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon celery seed
1/2 teaspoon sea salt
1/2 cup walnuts
1 1/2 cups cooked garbanzo beans (or 1 (15 1/2-ounce) can, drained)
5 tablespoons gluten flour
2 tablespoons arrowroot powder
1/4 cup fresh parsley, chopped finely
Oil for frying
Tehina Onion Sauce, recipe follows
1 teaspoon sesame oil
1 onion, minced
4 scallions, sliced
2 cloves garlic, minced
1/2 cup tehina (tahini)
1 tablespoon white miso or sea salt, to taste
3/4 cup water
1 teaspoon rice vinegar
Fresh parsley, minced

Steps:

Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the Sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned.
Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted. Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.

GARBANZO BEAN AND TAHINI BURGERS

Garbanzo Bean and Tahini Burgers image

Categories Sandwich Bean Sauté Yogurt High Fiber Dinner Lunch Chickpea Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 15- to 16-ounce can garbanz beans (chickpeas), rinsed, drained
3 tablespoons minced red onion
3 tablespoons chopped fresh dill
2 1/2 tablespoons dry breadcrumbs
1 1/2 tablespoons fresh lemon juice
1 large egg white
1 tablespoon tahini
2 garlic cloves, peeled
1/3 cup plain nonfat yogurt
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
2 pita bread rounds, warmed, halved horizontally
2 cups shredded romaine lettuce
1 cup chopped tomatoes

Steps:

Using fork, coarsely mash 3/4 cup garbanzo beans in medium bowl. Mix in onion and next 3 ingredients. Puree remaining garbanzo beans, egg white, tahini and garlic in processor until almost smooth. Stir into mashed garbanzo bean mixture. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Meanwhile, mix yogurt, hot pepper sauce and cumin in small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.