She Strengthens

Revolutionize Your Veggie Burger Game

Tired of mushy, unappetizing veggie burgers? It’s time to level up your game with a recipe that yields crispy-on-the-outside, tender-on-the-inside patties.

The Secret to Success: Soaking and Processing

The key to achieving the perfect texture lies in soaking garbanzo beans for 24 hours and processing them with onion, garlic, herbs, and spices. This results in a deliciously chunky mixture that holds its shape beautifully.

Patty Perfection

After soaking, drain the garbanzo beans and blend 2 cups of them with onion, garlic, cilantro, parsley, lemon juice, cumin, chili powder, salt, and baking powder. Pulse until you reach a medium-coarse texture. Then, mix this blend with the remaining garbanzo beans and refrigerate for 30 minutes to make forming patties a breeze.

Forming and Frying

Divide the mixture into 6 even balls and shape each into a 3/4-inch-thick patty. Heat a large cast-iron skillet or heavy frying pan over medium-high heat, add oil, and cook the patties undisturbed until browned and crisp on both sides.

Assembling the Masterpiece

Toast buns, if desired, and spread with tomato jam. Add lettuce leaves, a patty, and a dollop of yogurt. Close up and serve immediately.

Yield and Difficulty

This recipe yields 6 burgers and is rated easy, with a total time of 55 minutes plus 24 hours of soaking time. Active cooking time is approximately 25 minutes.

Ingredients

For the patties:

• 1 1/2 cups dried garbanzo beans
• 1/2 medium red onion, coarsely chopped
• 4 medium garlic cloves, peeled
• 1 cup finely chopped cilantro
• 1 cup finely chopped flat-leaf parsley
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder

For frying and assembling:

• 3 tablespoons vegetable oil
• 6 brioche or hamburger buns, split
• 1/2 cup plain Greek yogurt
• 6 tablespoons tomato jam (optional)
• Lettuce leaves