Growth-Enabled Chickpea Patties
Craving a mouth-watering burger with a twist? Listen up! Instead of stacking a dry bean patty on a bun, flip it around! This brilliant idea turns your patty into a bun, and suddenly, you've got an explosion of flavors right in your hands. No more dry, bready disasters - problem solved, fam!
These mini burgers are a cinch to make and perfect for meal prep. Stuff them with your favorite toppings like more sprouts, avocado slices, cipollini onions (sweet and bite-sized), Roma tomatoes, or smoked paprika. But, why stop there? You can level up your burgers by adding caramelized onions (hey, I've even included a super simple recipe for you) or give your burgers a dose of creaminess with our homemade Guacamole or pickle recipes. Yes, we're talking game-changer, people!
So, what's the recipe? No fuss, no stress - here it is:
Servings: 12 mini burgers
Ingredients (9)
- 2 1/2 cups sprouted garbanzo beans (chickpeas) or canned garbanzos, drained and rinsed
- 4 large eggs
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup chopped fresh cilantro
- 1 onion, chopped
- Grated zest of 1 large lemon
- 1 cup micro sprouts (try broccoli, onion, or alfalfa sprouts), chopped
- 1 cup toasted whole-grain bread crumbs
- 1 tablespoon extra-virgin olive oil or clarified butter
Instructions:
- Cook the garbanzos: If you're using sprouted garbanzos, give them a quick steam for about 10 minutes until tender. If you're using canned, skip this step.
- Mix it up: Combine the beans, eggs, and salt in a food processor. Puree until the consistency is like very thick hummus. Transfer to a mixing bowl and add the cilantro, onion, zest, and sprouts. Stir in the bread crumbs and let sit to let the crumbs soak up some moisture. Adjust the moisture if needed by adding more bread crumbs, water, or egg.
- Cook in a pan: Heat the oil in a skillet, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if necessary. Flip the patties and cook for another 7 minutes until golden and cooked through. Repeat with the remaining patties.
- Assemble and enjoy! Cut each patty in half, stuff with your favorite toppings, and chow down!
A big thank you to the fabulous Heidi Swanson for sharing this recipe with us from her book Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking.
Pro tip: Elevate your Sprouted Garbanzo Burgers by adding a layer of caramelized onions (ready-made or home-cooked). Browse our simple caramelized onion recipe for step-by-step instructions on achieving that mouth-watering flavor. Add a dollop of homemade mayo, tangy pickles, or zesty mustard for some extra zing!
- These Garbanzo Bean Patties, inspired by Heidi Swanson's recipe from her book "Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking", are not only easy to make but also offer a twist on traditional mini burgers, serving as both the patty and the bun.
- Nutrition-wise, these sprouted garbanzo bean mini burgers are packed with proteins, fiber, and a variety of vitamins from the fresh ingredients such as cilantro, onions, and micro sprouts.
- With 12 ready-to-eat mini burgers, this recipe is perfect for meal prep, and you can customize them with your favorite toppings like caramelized onions, avocado slices, or tangy pickles for an added layer of flavor and creaminess.
