Name: Garbanzo Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 patties
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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Place the first 6 ingredients in a food processor and pulse until combined.

Place garbanzo bean mixture in a bowl and combine with the bread crumbs and sesame seeds.

Place 1/4 cup of mixture in your hands and form into patties (I used an ice cream scooper to portion the patties-mixture will be moist).

Heat oil in a large saute pan over medium high heat.

Cook the patties for 5 minutes.

Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.

Serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Beans Thoroughly 💧
Pat canned garbanzo beans completely dry with paper towels before mashing to prevent soggy burgers and ensure they hold together properly during cooking.
Toast Sesame Seeds First 🌱
Lightly toast the sesame seeds in a dry pan for 2-3 minutes before adding to the mixture to unlock their rich, nutty flavor and enhance the burger's depth.
Chill Before Cooking ❄️
Refrigerate formed patties for at least 30 minutes (or overnight) so they become firm and won't fall apart during pan-searing or grilling.
Don't Overmix Your Batter 🤝
Mix ingredients just until combined—overmixing develops gluten in the bread crumbs, making burgers dense and tough instead of tender and crumbly.
Use Medium Heat for Even Cooking 🔥
Cook at medium rather than high heat for 4-5 minutes per side; this prevents dark exteriors while ensuring the center cooks through without drying out.