easy garbanzo burgers

Packed with fiber, protein, and antioxidants from garbanzos and quinoa, and beta-carotene from sweet potatoes, these burgers are simple to make, hold together well while forming and are 100% delicious.  This is a handy use for leftover quinoa (or brown rice), and frozen vegetables sitting in your freezer because, like me, you bought them just in case, but prefer fresh.


Prep time:  20 minutes

Bake time:  20 – 25 minutes

Step 1:  Gather ingredients:


1 1/2 c garbanzos, cooked

1 1/2 c frozen mixed vegetables, thawed

1 medium sweet potato, cooked

1 T olive oil, + a little more for greasing baking sheet

1/2 large red bell pepper

1/2 large red onion

1 c quinoa, cooked  

1/2 t ground or cracked black pepper

1/2 t ground cumin

1/4 t salt

3 T nutritional yeast   *see note at bottom if you don’t know what it is. 

Step 2:

Pulse onion in food processor a few times, till chopped.  Cook chopped onion in olive oil till soft.

Pulse red pepper in food processor till chopped.   Add chopped red pepper to onion; cook just enough for it to lose a little moisture.  Add black pepper, cumin, and salt.  Set aside.  Preheat oven to 425 now. 

Step 3:

Place garbanzos, mixed vegetables, sweet potato, and quinoa in food processor.  Process at medium setting for 5 seconds or so, till it looks like the photo (not this one, the next one down, once it’s in the bowl) or to your desired texture.


Step 4:

Place this mixture in large mixing bowl.  Add onion mixture and nutritional yeast.  Mix with wooden spoon.


Step 5:

Form into patties by scooping with 1/3 c measuring cup, flatten slightly with hands.  Place each of 12 patties onto baking sheet lightly greased with olive oil.  Bake 20 -25 minutes or until slightly browned, turning them over about halfway through for golden brown color.


Serve with or without condiments and bread.  I like them over a bed of salad greens.

*Susan from Fatfree Vegan Kitchen answers your question, what is  nutritional yeast ?!

8 thoughts on “easy garbanzo burgers

Add yours

  1. Question: could one make these, bake them, and THEN freeze them for future use? Or would it be better to make them, freeze and then thaw and bake? Thanks!!


    1. Suze, I like to have them ready to go for nuking, so I bake them first. They taste best warmed up in a pan with a bit of olive oil though, so you could actually skip baking altogether, freeze as they are, then sautee a couple of them up. I don’t see why not!


      1. These are now “husband approved” as well!!! I had some difficulty making them because my food processor is a “mini,” but they came out looking quite pretty and a nice rich brown. I turned them over about 1/2 way through the baking process. I froze them after they cooled slightly. This morning I took two out of the freezer and reheated them in a saute pan with a smidge of oil over low heat. They didn’t dry out at all, and husband enjoyed them a lot! You can’t ask for more than that! These are a winner! Thanks for sharing such a great recipe!!


      2. Wonderful feedback, Suze. So glad your husband likes them too! Now we know why only two of mine in the photo look so nicely browned — I’d happened to turn them over. *makes note in recipe to flip them halfway through.


    1. Haha, thanks, Lindsay! The onion flavor is prominent, and cumin noticeable. I enjoy experimenting with new veggie burgers so will post a variety of recipes when they turn out deliciously.


  2. These defo going on my agenda for those dark evenings when I need something warm and tasty. Got all the flavours I love! Thanks, mangomouse!


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