Garbanzo and nut burgers




Everyone that knows me knows one of my favorite things is a great burger. This is my attempt at making a healthier choice so I can indulge more frequently!

Somehow I do these a lot on Mondays after splurging on the weekend.


I've tried many veggie burgers, some I love and some...well, not so much.

We have a brewery up by our cabin that cooks everything from scratch. They do a great veggie burger, this was my attempt to duplicate it.


This patty is tender without being mushy. Gets a nice crust when its cooked and actually tastes like something...lol My biggest pet peeve with veggie burgers is usually texture and lack of flavor.


You can substitute the nuts I used with others if you prefer,.I often times do these with walnuts.

I have used leftovers in a corn tortilla with a little cheese and pan fried it with Pam until crispy on both sides it makes a pretty good taco!

This is a soft mixture and you will need to flour your hands and use extra flour on the patties. Let them sit at least 10 minutes after you have formed them and you should be able to get them to the pan with a spatula.


Top them with your favorite burger fixin's. This one was open faced on a toasted naan bread with lettuce, red onion, charred pasilla pepper, tomatoes and a healthy drizzle of herdez guacamole salsa. If you haven't had it you must try it, they have a mild and a medium.


Garbanzo and nut burgers

Makes 6 patties

Total cook time 35 minutes


1 15 oz can garbanzo beans drained

1 Tb butter

1 onion chopped

2 tsp chopped garlic

1/4 tsp cinnamon

2 1/2 tsp chili powder

1 tsp dried oregano

1 tsp salt

1/4 tsp pepper

1 tsp cumin

1 Tb dried parsley

1 cup toasted slivered almonds

1/2 cup pumpkin seeds

1/4 grated parmesan

2 eggs

1 Tb Worcestershire sauce

2 Tb whole wheat flour plus addition for forming patties

2-3 Tb canola oil for cooking the patties


Melt butter in a medium skillet over med/low heat and add onion cook until translucent about 10 minutes. Add garlic and cook for an additional minute.


In a food processor add the drained beans, the onion mixture, spices and pulse a few times to combine.


Add the nuts, parmesan, eggs, Worcestershire sauce and flour and process by pulsing until combined and fairly smooth, you want to leave some texture to the mix.


Put some flour on a plate or pie dish for dusting your hands and the patties. I use a large cookie scoop to measure them out and just lightly pat into a patty then dust both sides and place on a baking sheet. Once all patties have been formed, let them rest for about 7-10 minutes, they will be much easier to move to the pan to cook.


Heat 1 1/2 Tb in a skillet over medium- medium high heat and add 3 patties to the pan cook for 3 minutes and flip cook an additional 3 minutes. Repeat with the remaining patties.


Enjoy!












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