Prep 5 mins
Cook 6 mins
These are a delight. I always make enough so there's leftovers for lunch the next day. Fast and tasty. Always nice to have a new vegetarian burger to try out.
- Mash garbanzo beans with potato masher or by hand. Leave some as slightly large pieces.
- Stir in carrots, bread crumbs, egg and salad dressing.
- Heat oil in nonstick skillet. Shape into 3-4 patties and brown on both sides. About 3 minutes on each side until browned. Garnish toasted buns and enjoy a new type burger.
This was quite good. I described it as a very mild flavored burger with a nice nuttiness from the carrot and beans. I didn't have seasoned bread crumbs (it doesn't seem like they sell them where I'm at - in Australia), so I just used non-seasoned ones. Also, I didn't have Italian salad dressing, so I subbed in an equivalent volume of olive oil with dried Italian herbs and red wine vinegar. The flavor was nice, so this works. In terms of consistency, I found that making it as directed was a bit on the dry side for me. In my second batch, I added 3 tablespoons of olive oil which made a world of difference. The burgers become a lot more moist and tastier. Also in my second batch, I completely mashed up the chickpeas as I found the whole beans were a bit on the crunchy side for me. All in all, very nice recipe, thanks heaps!
Really good. I didn't have enough chickpeas so I mixed in red beans. I also put everything in a robot mixer. The mixture was moist and the burgers were easy to cook. My children of 3 and 5 years old ate their whole burger, and this surprised me cause when I make beef burgers they hardly eat half.
I wish I could give this more stars! These were great! I made just a couple sub's; omitted Italian dressing and added about a teaspoon of Greek seasoning, omitted the bread crumbs and used about a half cup of oat flour. I was a bit worried when it was all mixed that they wouldn't hold together, but they did so beautifully! This recipe made 5 perfect sized "burgers". Next time I will serve it with Basic Tahini Sauce #84654. Thanks, Dragonshoes!!!!!