No matter how creative we are in the kitchen, simple black bean burgers are still a staple at our house. Whether we make them on our own or resort to the frozen (yet delicious) versions, we almost never get tired of them. For those days that are the exception, garbanzo beans are a great alternative to black beans. For these Mediterranean Garbanzo Burgers, I add Sunergia's organic Soy Feta to create a surprisingly delicious flavor. I have yet to see this awesome alternative to cheese at the big box supermarket, but your local co-op or health food store should carry it. You can check out all of Sunergia's soy foods at their website here. (Their soy feta is also really good crumbled on salads, in pita sandwiches, or on pasta.)
Mediterranean Garbanzo Burgers
1 can Garbanzo Beans (chickpeas)
handful Kalamata olives, chopped
2 oz. Soy Feta
1 large clove Garlic, minced
1 1/2 tsp Ener-G Egg Replacer Powder
2 Tbsp Water
2 tsp Tahini
1/2 cup Whole Wheat Panko Bread Crumbs
2 sprigs Fresh Rosemary, chopped
Extra Virgin Olive Oil
In a large bowl, mash chickpeas with a fork.
Add olives and garlic and mix well.
Crumble the soy feta and add to the mixture.
In a small bowl combine Ener-G, water, and tahini and mix well.
In another small bowl combine bread crumbs, salt, pepper, and rosemary.
Combine wet and dry ingredients with garbazo mixture.
Form into 4 balls and press into patties.
Lightly drizzle olive oil into a pan over medium heat.
Cook patties about 4 minutes each side, until browned.
I like to serve these on whole wheat english muffins generously topped with sliced cucumbers and a dallop of vegan sour cream.
This recipe makes 4 burgers.
Nutritional Information for 1 Mediterranean Garbanzo Burger*:
Total Fat: 7.7 g
Saturated Fat: 0.5 g
Sodium: 700 mg
Total Carbs: 38.2 g
Dietary Fiber: 6.8 g
Sugars: 0.3 g
Protein: 10 g
*this information is for the burger alone, without the english muffin/bun, or toppings.
21 hours ago