Bye bye beef – hello to a healthier type of burger! These tasty golden patties are made with garbanzo beans, also known as chickpeas. Garbanzo beans have a delicious nutlike taste and texture, and are a great alternative source of protein. You may choose to use canned or dried beans for this recipe. The benefits of using canned beans is that you can assemble them in no time at all if you use a food processor to chop the ingredients. Serve them on whole-grain buns with all the fixings.

Garbanzo Burgers


2 tablespoons sesame seeds
1 small onion, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 garlic clove, minced or pressed
1 15-ounce can garbanzo beans, drained, or 1 1/2cups cooked garbanzo beans
1/2 cup cooked bulgur or brown rice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or cardamon
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/4 cup potato flour
Vegetable oil spray


Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender then transfer to a mixing bowl.

Add onion, carrot, celery, and garlic.

Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with bulgur or brown rice, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.

Stir in enough potato flour to form a stiff dough. Knead 30 seconds, then form into patties.
Lightly spray a nonstick skillet with vegetable oil spray. Cook patties over medium heat until first side is lightly browned, then flip and cook second side until lightly browned, about 2 minutes on each side.

Makes 6 4-inch patties.

*Recipe and image courtesy of The Survivor’s Handbook: Eating Right for Cancer Survival.*