With some veggie burger recipes calling for cooked beans, you end up with mushy patties that ooze when you go to take a bite.... Read More
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These vegetarian patties use dried garbanzo beans that are soaked a full 24 hours before being chopped in the food processor. The soaking makes the beans expand to almost double what you started with. Half of the beans are pureed into a paste, and the other half are pulsed in the food processor with powerfully biting red onion, garlic, cilantro, flat-leaf parsley, lemon, cumin, chili powder, salt, and baking powder. After you mix the two parts, you refrigerate it for about a half hour to make forming burger patties easier. Those ingredients yield patties that cook up crisp on the outside, chewy-tender on the inside.