Garbanzo & Grain Burgers

by Sarah on March 26, 2012 · 15 comments

Last week, my Blog Mama, Tricia, posted an incredibly delicious recipe for Peanut Butter Oatmeal Balls [in both Maple Butterscotch (!!!) and Chocolate Chocolate Chip incarnations] that were inspired by the Peanut Butter & Co. peanut butters I brought into her life months ago. It seemed only appropriate, then, to post a recipe inspired by her.Although, to be fair, just as those no-bake cookie balls of sweetness weren’t really inspired by me–just my flavored nut butter obsession–the Garbanzo & Grain Burger you saw above wasn’t inspired by Tricia, per se, but a meal we shared at Sammy T’s in Fredericksburg, when I went to visit her last December.The Bean & Grain ‘Burger’ we ordered came in its parts, rather than as its sum (if you will forgive the mangled expression). As you can see above, the “Camper’s Special” we both ordered involved the burger mixture deconstructed and cooked up with peppers and tomatoes, wrapped in a tortilla. It was only a matter of time before I had to make it on my own. So incredibly tasty–and so shockingly filling–the flavor haunted my tastebuds. After finding what appeared to be Sammy T’s recipe, I knew I had to put my own spin on it.I kept the garbanzo bean/chickpea base the same, as well as the use of fresh bread crumbs (which I made in my food processor from two slices of whole wheat bread).To the bread crumbs, I added one can of drained chickpeas, as well as some onion, browned on the stove.Rather than stick to just parsley, I figured I’d elevate the flavor in this burger mixture situation, so I combined a mix of parsley and cilantro.Blended up so that it was all incorporated but still a bit chunky……the mixture was already downright delicious. The already-called-for addition of garlic powder, tahini, and tamari (or The Smart Kitchen substitution of Bragg’s liquid aminos) for seasoning also obviously needed some cumin and black pepper to spice things up further.The original recipe called for the addition of cooked brown rice to the mixture, and, although I am a huge devotee of Whole Foods 365 Organic short grain brown rice……y’all also know how much I love quinoa, and, since I had some on hand, I decided the more grains the…grainier?You could choose to stir all of it together with a spoon, but eventually you’ll have to get your hands messy, so I suggest you just cut to the chase: make like an Alaskan dogsled team and “MUSH!”My recipe will make four GIANT-sized ‘burgers’–or 6 more manageable ones, which come in at about 200 calories and 10 grams of protein apiece. [Perhaps a bit higher in calories and fat than a frozen veggie burger, but a TON more filling, satisfying, and lacking in any added "stuff."]The outside will brown beautifully in a pan on the stove, and–in my case–stay together better than any veggie burger you’ve ever before made at home.It won’t, like most bean-based ‘burgers,’ taste in any way “meaty.” Being somewhat of a veggie burger connoisseur, I still find, however, this mixture to be full of texture from the added rice, quinoa, and not-too-processed beans.Of course, as you may have noticed in the photo from our original meal, Tricia and I never actually ate this famous burger in burger form. Instead, my preferred methods of consumption include sauteeing a bunch of vegetables with garlic, Mexican spices, and cilantro……and then crumbling in some of the Garbanzo & Grain mixture into the pan (making it look altogether unappealing I am aware).This might look gross, but it will smell intoxicatingly craveable. Plop that onto a slightly warmed tortilla and you will be in ”Who needs meat?” heaven.You can wrap it up (as I showed you at the beginning of the post), but since I pick and play with my food like a small child, I just keep it open faced. [And yes, it saves and travels well for school lunches, as seen below...as long as you can get over the "WTH are you eating?" looks from co-workers.*]

*Obviously, based on the types of things y’all have seen me consume, I got over that a LONG time ago. :) However, I might have to take a (web) page out of Laura’s book blog and class this Garbanzo & Grain blend MY “magic mixture,” because it also tastes amazing crumbled on salads (and eaten straight with a fork…).In fact, after I discovered Laura’s blog, and her magic mixture, I was excited to know I wasn’t alone in my love of bean + grain mush, pretty or not. ;) [And, knowing myself as I do, I'm sure more variations are to come...]In whatever form you choose, I suggest you make this ASAP. It’s a flavor-and-protein-packed dream of burger (or burrito…or salad topper…or pizza topping…or midnight snack…).

Garbanzo & Grain Burger “Magic Mush”

(Adapted from Sammy T’s Bean + Grain Burger)

  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 2 slices wheat bread
  • 3/4 cup diced onion
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. tamari, soy sauce, or liquid aminos
  • 2 Tbsp. tahini paste
  • squeeze of lemon juice
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/8 tsp. salt
  • 1/2 cup cooked brown rice
  • 1/2 cup cooked quinoa
  1. In a small frying pan over medium heat, saute onion in a bit of olive oil (or steam in broth or water) until softened and browned. Remove from heat and set aside.
  2. In a food processor, pulse bread slices until coarse crumbs form.
  3. Add beans, cooked onion, cilantro, and parsley to the food processor bowl. Blend until well-incorporated but still “chunky.”
  4. Transfer mixture to a large mixing bowl. Add tamari, tahini, and spices.
  5. Add cooked rice and quinoa to the bowl. Mix well, using a spoon (or your hands) until everything is well blended.

Use mixture to form burgers, saute with veggies for burritos, or crumble on top of salads or pizza!

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{ 15 comments… read them below or add one }

Fran@ Broken Cookies Don't Count March 26, 2012 at 6:47 am

Whichever form you use, it sounds delicious!! Lots of protein, too with the quinoa added!

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blackhuff March 26, 2012 at 8:02 am

Love this. Great for burger night at our home on Fridays :) Yum

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Tricia @ Saving room for dessert March 26, 2012 at 8:27 am

Whoohoo! You did it. I knew you could/would/should develop your own!~ I must make this. The Camper’s Special at home – I’m so excited. Thanks – love the addition of Quinoa. Hope you had a wonderful weekend even though it was a bit rainy!

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Sarah March 27, 2012 at 5:55 pm

The quinoa gave it a little something ‘extra.’ I need to make another batch and mess around with the flavorings a bit, perhaps. I’m wondering if I substitute the bread crumbs with almond meal how that might turn out…

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Laura @ Sprint 2 the Table March 26, 2012 at 10:37 am

Love the tamari and tahini in these! And they look so “meaty.” I need to make a bunch a freeze them for work lunches.

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Parita @ myinnershakti March 26, 2012 at 11:22 am

Homemade veggie burgers are seriously my favorite meal to make at home and enjoy with friends or family. I think it’s because they’re so hard to screw up! Yours look delicious, and you’ve convinced me that I need to go buy tahini paste. Consider it done!

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Anna @ On Anna's Plate March 26, 2012 at 12:27 pm

Mmmm…these look like they have great texture. And they seem to stay together well, which is a problem I have whenever I try to make my own veggie burgers!

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Lindsay @ The Lean Green Bean March 26, 2012 at 1:28 pm

oooh yum! i’m always looking for veg burger recipes that stay together well!

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Tessa @ Amazing Asset March 26, 2012 at 3:49 pm

I have neverrr made my own veggie burger in any shape or form! On that note, it’s time to and I shall start with this rather wonderful looking recipe :)

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Sarah March 27, 2012 at 5:54 pm

After many (almost) failures, I think this is my new no-fai burger…one which I’m excited to experiment with as far as flavors and additions!

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Katie @ Nutrition in a Peanut Shell March 26, 2012 at 8:06 pm

Veggie burgers on salad are the best. Ever. It’s the only time it’s acceptable to put ketchup on a salad and it’s delectable.

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Sarah March 27, 2012 at 5:52 pm

Although I have to disagree that ketchup on a salad is only acceptable if a burger is involved–I definitely just covered my Whole Foods salad with the stuff on Saturday and there was nary a burger in sight–I do believe veggie burgers on salad ARE an amazing combination. :)

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Liz @ iheartvegetables March 26, 2012 at 10:15 pm

Holy YUM that looks fantastic! My tummy rumbled a little when I was looking through the pictures. (Despite the fact that I just ate almost an entire pizza. But that’s besides the point.)

I’m totally adding this to my list of things to make!

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Janice April 3, 2012 at 8:23 am

This looks delicious! I will definitely try this!!! -booksmark page!- 200 calories for each burger does seem a lot but I wouldn’t worry about it. It is NUTRITION DENSE! So the calories are worth it in my book ;) Also… are you vegan? Just curious :)

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Sarah April 3, 2012 at 4:31 pm

I consider myself “vegan with benefits.” I became a vegan on a whim, really, just to see what it was like, as part of the Vegan Month of Food (Vegan MoFo) last October, and I loved it so much, I just kept on being vegan. I’m a meat lover who doesn’t eat meat, a yogurt fiend who now is lactose intolerant, and a veggie lover who really doesn’t find eating vegan all that strange. The “with benefits” lets me get away with some slip-ups should they happen…but those usually involved baked goods with butter or eggs in them, and once or twice a nibble of seafood, not meat.

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