Back of Garbanzo Bean Burgers Are a Vegetarian Must Make Veggie burgers don't have to be boring or bland, and this awesome recipe proves it. The patties are made from garbanzo beans, so if you're a fan of falafel then you'll enjoy this burger. The spicy lemon mayonnaise and crunchy carrot slaw are essential to the dish. Don't leave them out; each component comes together to make a wonderfully flavorful and filling burger. When I made the patties the first time, I didn't use an egg; however, they started to fall apart, so I recommend using the egg as a binder. I warmed the patties in a skillet, but they would be great grilled. Ready to get cooking? Here's the recipe. Garbanzo Bean Burgers Adapted from The Sunset Cookbook IngredientsFor the patties 3 tablespoons olive oil, divied 1 teaspoon minced garlic 1 tablespoon minced jalapeno 3 scallions, dark greens remove, finely chopped 1 1/2 tablespoons minced parsley 1 1/2 (15-ounce) cans of garbanzo beans, drained and rinsed, pulsed until finely chopped in a food processor, be careful not to process completely, you want them to be chunky 1/4 cup panko bread crumbs 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin Salt and freshly ground black pepper 1 egg, lightly beaten For spicy lemon mayo 1 cup mayonnaise 2 teaspoons minced garlic 1/8 teaspoon cayenne Finely shredded zest and juice of 1/2 lemon For carrot slaw 1 tablespoon rice vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups shredded carrots (2/3 lb.) 1 cup shredded radishes For burger assembly 4 broiche buns 2 tablespoons extra-virgin olive oil, divided About 1/4 tsp. kosher salt 4 ounces salad mix (5 cups lightly packed) Directions Make the patties: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic, jalapeno, and green onion. Cook until the garlic is fragrant and the green onions soft and bright green, about 5 minutes. Be careful not to burn the veggies. Remove from the heat and set aside to let cool. Meanwhile prepare the mayo: Mix all ingredients together in a small bowl. Chill, covered. Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes. Chill until ready to assemble the burgers. Finish making the patties: In a large bowl, combine the cooled cooked garlic-jalapeno mixture with the beans, bread crumbs, spices, and egg. Mix with your hands to incorporate everything well. Shape into 4 equal-size patties. To cook the patties, heat a large skillet over medium heat. Coat the pan with olive oil and brown the patties for 3-4 minutes per side until the outside is crispy and golden and the inside is warmed through. Preheat broiler and set a rack 4 inches from heat. Split buns, leaving one side attached, and open up. Place buns cut side up in a large rimmed baking pan; lightly brush tops with 1 tbsp. olive oil. Broil until golden, about 1 minute. To assemble, generously spread mayo on cut sides of buns. Place some salad greens on bottom side of each bun and top with a patty and some carrot slaw, then the top of the bun. Enjoy immediately. Makes 4 burgers. Information Category Main Dishes, Beans Cuisine Mediterranean/Middle Eastern View 13 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Comments 12jenny12 5 years I didn't use quite the full amount of garbanzo beans called for but otherwise made the patties as specified. Given the note about crumbling, I served in tortillas instead of buns, but I think the buns would have been fine. The slaw is critically important here. She's not kidding when she says don't skip it. On its own the slaw is nothing special, but when added to the g'zo burger, the whole thing is delicious. I also halved the mayo because I don't think anyone needs 1/4 C of mayo on a sandwich, but otherwise, YUM! Will definitely make again. Soon. limelindsey 6 years I made these last night too! I couldn't get my patties to stay together, we ended up breaking them up into a sort of sloppy joe texture. I used torta buns which were perfect, and helped hold in the burger mixture. Definitely will make it again! Face-Detective 6 years I made these last night and they were pretty good. I used more spices, less chickpeas and less breadcrumbs. The patties stayed together well (I bbqed them on a skillet). But the lemon mayo was not enough. I would sub the mayo with some tsatziki next time. Thanks for the recipe!