GARBANZO BEAN BURGERS
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
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.
CARAMELIZED ONION SAUCE
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.
GARBANZO BEAN AND TAHINI BURGERS
Categories Sandwich Bean Sauté Yogurt High Fiber Dinner Lunch Chickpea Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 14
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.
GARBANZO MINESTRONE
Steps:
- Put beans in a stock pot. Add extra virgin olive oil and flour. Stir mixture and cover. Add pork rind. Cover mixture with water. Cook for 1 1/2 hours over medium-low heat. Skim off impurities if necessary.
- Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes. Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours. Chop celery stalks and add to pot. Add potato, carrots, broccoli rabe, leeks and cabbage to pot. Simmer for 1 1/2 hours. Skim to remove impurities if necessary. Add additional water if soup is too thick. Soup is done when beans are tender and potatoes are no longer solid. Season with salt and pepper. Soup can be served with olive oil, toasted bread and Parmesan cheese if desired.
TEHINA
Steps:
- Place sesame paste in the bowl of a food processor with 1 cup water, lemon juice, garlic and ground cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.
GARBANZO VEGETARIAN BURGERS
These are a delight. I always make enough so there's leftovers for lunch the next day. Fast and tasty. Always nice to have a new vegetarian burger to try out.
Provided by DragonShoes
Categories Lunch/Snacks
Time 11m
Yield 3-4 patties, 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 353.6, Fat 13.3, SaturatedFat 2.2, Cholesterol 62.1, Sodium 745.8, Carbohydrate 47.6, Fiber 8.5, Sugar 2.9, Protein 11.9
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