I made these bad boys so big that eating them with bread seemed overkill, but topped with an heirloom tomato and some herb chimichurri is pure perfection!
I was hoping the breadcrumbs and tahini would do the binding for me without eggs, but unfortunately, it didn’t really work. The veggie burgers were great after they came out of the oven and rested a few minutes. They were firm and held up, but when reheated later, they completely crumbled. The fresh herbs, garlic and red pepper give this dish a wonderful layer of flavor, but I’ll have to keep working on the binding. I wonder if a few tablespoons of flour rather than breadcrumbs would do the trick?
Garbanzo Bean Burger Recipe
- 4 cups cooked garbanzo beans
- 6 cloves garlic
- 1 cup bread crumbs
- 1/3 cup tahini
- Juice from 1 lime
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. dry red pepper flakes
- 1 fresh jalapeno or serrano
- 1 handful each: fresh rosemary, sage, parsley, cilantro and basil
Pulse through the food processor all ingredients with the exception of the beans. Once everything is well minced, add the beans and pulse briefly. You still want a few chunks of bean so the patty has a little texture.
Grease a cookie sheet with canola oil and preheat oven to 425 degrees. Make large patties and place on baking sheet. Brush the tops of the patties with more oil and bake until the burgers are browned, about 20 minutes. Once they are brown on the bottom, flip the burgers carefully and bake until the bottom is also browned about another 20 minutes.