Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
Cinco de Mayo
Pulse 10 times, then scrape down the bowl. Pulse 10 more times—the mixture should have a medium-coarse texture. Add it to the bowl with the puréed garbanzos and mix to combine. Refrigerate, covered, for 30 minutes to make it easier to form into patties. 
Toast the buns, if desired.
