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Tuesday, March 20, 2012

Garbanzo Burger Stack

Our kid is obsessed with beans but is too young for fart jokes. Ah such bitter irony. Since the spring forward time change we've been eating dinner as a family. It has its bonuses (cute little family around table) and drawbacks (it's hard to eat a towering stack of garbanzo burgers while reading Brown Bear Brown Bear). Because of our new-found family mealtime I've been cooking Dylan friendly dinners. This is one of 'em.

Garbanzo Burger Stack
adapted from Super Natural Cooking

2 1/2 cups garbanzo beans (chickpeas) drained and rinsed
4 eggs
1/2 teaspoon sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
zest of 1 lemon
1 cup micro sprouts (try broccoli, onion, or alfalfa sprouts), chopped
1 cup bread crumbs
3 tablespoons olive oil 

sliced avocado

1/2 cup whole milk plain yogurt
salt & pepper
juice of 1/2 a lemon 

Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a couple of minutes so the crumbs and absorb the moisture. At this point, you should have a moist mixture that you can easily form into 12 patties.

Heidi says: I err on the side of moist here because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat 1 tablespoon of oil in a non-stick skillet over medium high, add 4 patties, cover, cook until crisp brown. Flip the patties and cook the second side. Remove and cool on a dish towel. Add the second tablespoon of oil and work through the batches.

Mix sauce ingredients together.

When ready to eat, stack burger with avocado, sprouts, and a dollop of sauce. Build a tower as high as you'd like.


  1. Oh, what a love. These look great, Heidi knows how to do it, doesn't she? Love the micro sprouts here, too. :)

  2. your stove is a mess like mine! lol
    time for some elbow grease! :)

  3. I made these recently and really liked them. My 4 year old gobbled them up! One change I'll make is just to use two whole cans of chickpeas and up the other ingredients. I find that left over chickpeas linger in my fridge. I know I should just make dried ones and I will one of these days.... I also think the onions should be finely diced, the pieces were too big IMO. I'm wondering about just throwing them into the food processor with the chickpeas, that would save more time. Thanks for the great recipe. I love your blog!!


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