Garbanzo Burgers with Muhammara Sauce

Monday mornings are sometimes blues-y and so-so. It’s probably because you had so much fun over the weekend that you have a slight hangover of how tired you are. Or maybe you are still thinking about all those errands/chores/last-minute stuff that you have to do. Mondays are not blues-y or so-so at all to me because I now look forward to enjoying Meatless Mondays – it’s a nice change on meal planning for the two of us.

I saw this on Cate’s food blog and I knew instantly that it would be perfect for a MM dinner. I’m so in love with Mediterranean flatbreads and have been substituting them as my bread for whenever I make sandwiches. Plus, it helped that I had most of the ingredients – I had a couple cans of garbanzo beans already in the pantry that I was supposed to use for hummus. I knew that hummus would wait another week to be made.

This is one fantastic dish that I absolutely loved to pieces. I loved it so much that I ate it everyday for lunch for an entire week. No joke. The garbanzo burgers had made plenty and I was not tired of it at all because the sweet roasted pepper (muhammara) dip was out of this world. I could have ate the dip by itself! These burgers reminds me of falafels that I had made before but I prefer these garbanzo burgers more – oh so tasty and madly addicting. I topped my garbanzo burgers with romaine lettuce, tomatoes from the garden and feta cheese.

Happy Meatless Monday.

Garbanzo Burgers with Muhammara Sauce
Adapted from Cate’s World Kitchen Burgers & Sauce
Printable Recipe
2-15 ounce cans of chickpeas/garbanzo beans, drained4 large eggs½ teaspoon salt⅓ cup chopped fresh cilantro 1 onion, choppedgrated zest of one lemon1 cup bread crumbs1 tablespoon olive oilFillings: Lettuce, tomatoes, feta cheese, muhammara sauce (definite must – Recipe below)Flatbreads or pita breads


Preheat the oven to 350 degrees. Place a piece of parchment paper or silpat on a large jelly roll pan.

In a food processor, pulse the chickpeas, eggs and salt until the mixture is similar to a chunky hummus. Pour mixture into a large bowl and stir in the chopped cilantro, onions, and lemon zest.

Stir in the bread crumbs and mix until combined. Let it sit for a couple of minutes so the mixture can absorb the moisture. If needed, add more bread crumbs. Using your hands, form about 20 small burger patties about ½ inch thick and place on prepared pan.

Bake in oven for 15 to 17 minutes, until the slightly crisped.

Ingredients:1 dried chile de arbol or 1-2 teaspoon chile de arbol ½ cup chopped walnuts, toasted and cooled¼ cup bread crumbs2 garlic cloves, minced2 tablespoons pomegranate molasses1 red bell pepper, roasted until soft, then peeledjuice of 1 lemon½ cup warm water

salt to taste (usually about ¼ teaspoon)

Combine everything except the water in a blender and pulse until well-mixed. Add the water gradually until the mixture is slightly thinner than hummus (add extra water if needed). Add salt to taste

Prepare your burgers by placing a couple garbanzo patties on a warmed flatbread, add your desired toppings and make sure to add a hefty drizzle of muhammara sauce. 😉

Review: Muhammara (Moo-HAHM-mer-ah)…it so fun to say outloud, too. Absolutely fantastic, and one of my favorite Meatless Monday meals to date.

Similar Posts