Garbanzo bean veggie burger

I love a simple recipe!

The joy of a vegetarian meal is the fresh, wholesome, garden goodness that comes through in the flavor. That was my goal in creating this recipe.

Garbanzo Veggie Burger

Garbanzo Veggie Burger

1 16 oz. can garbanzo beans
1/2c. shredded carrot
1/4 c. diced green onion
1/2c. almond flour
1 egg
1/2c. grated parmesan cheese — divided 1/4c. in recipe, 1/4c. for breading
1/4c. shredded parmesan cheese
1/4c. almond milk
2 tsp. Mrs. Dash garlic herb seasoning

Drain and rinse garbanzo beans. Mash with fork. Combine mashed garbanzo beans with 1/4c grated parmesan cheese and the remaining ingredients. Divide into 4 patties.

Place remaining 1/4c. grated parmesan on a plate. Place each pattie in the cheese and flip once to lightly coat each side with the grated parmesan.

Place in heated skillet with pan spray or coconut oil. Brown for approximately 4 minutes on each side.

Mom Cooks Clean

 

1 per serving

291 calories

16g. fat

25.5g . carbs

7.3 g. fiber

1.7 g. sugar

18.1 g. protein

Garbanzo bean veggie burger
Recipe Type: Entree
Cuisine: Vegetarian Garbanzo Burger
Author: TheCleanCooks
Prep time:
Cook time:
Total time:
The joy of a vegetarian meal is the fresh, wholesome, garden goodness that comes through in the flavor. That was my goal in creating this recipe.
Ingredients
  • 1 16 oz. can garbanzo beans
  • 1/2c. shredded carrot
  • 1/4 c. diced green onion
  • 1/2c. almond flour
  • 1 egg
  • 1/2c. grated parmesan cheese — divided 1/4c. in recipe, 1/4c. for breading
  • 1/4c. shredded parmesan cheese
  • 1/4c. almond milk
  • 2 tsp. Mrs. Dash garlic herb seasoning
Instructions
  1. Drain and rinse garbanzo beans. Mash with fork. Combine mashed garbanzo beans with 1/4c grated parmesan cheese and the remaining ingredients. Divide into 4 patties.
  2. Place remaining 1/4c. grated parmesan on a plate. Place each pattie in the cheese and flip once to lightly coat each side with the grated parmesan.
  3. Place in heated skillet with pan spray or coconut oil. Brown for approximately 4 minutes on each side.
Serving size: 1 Calories: 291 Fat: 16g Carbohydrates: 25.5g7.3 Sugar: 1.7g Sodium: 549.8 Fiber: 7.3g Protein: 18.1g Cholesterol: 69.8g

 

2 comments

    • TheCleanCooks says:

      Gary, I am an avid label reader. The debate about egg would lead to the distinction between vegetarian and vegan. I never debate opinions, and I absolutely respect your comment. In my home, we have a vegetarian. You could leave the egg out and would still enjoy this recipe. I use it to lighten up the texture. I would suggest increasing the almond milk by 2 TBS or adding a “flaxseed egg” –1 TBS flaxseed meal with 3TBS water. Combine the flaxseed meal and water and allow to sit for about 5 minutes before using. Personally, I struggle with my vegetarian getting enough protein in her diet. The egg helps the protein content. I thank you for your comment and will use it to help me improve on my fledgling journey into food blogging!
      Michelle — #momcooksclean

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