Garbanzo Burgers with Mango Salsa: #140 of 1000 Sustainable Food Experiments

I’m always up for trying a new veggie burger. Our hearty meatless burger is still a favorite, but we decided to explore ground up garbanzo beans and zucchini for this one. The mango-pepper-basil salsa definitely steals the show! 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 total for 6 patties)

1 mango, diced – $1.19
1/4 red pepper, diced – $0.25
4 large fresh basil leaves, sliced – $1.09
1/2 tsp cumin – $0.14
1 lemon, squeezed for juice – $0.20
1 3/4 cups cooked garbanzo beans – $1.19
3/4 cup breadcrumbs (I ground up some extra tortillas we had in the freezer) – free
1 egg – $0.29
1 zucchini, grated and dried on paper towel – $0.58
2 carrots, grated and dried on paper towel – $0.23
1 tsp cumin – $0.28
2 tbsp olive oil – $0.50
Salt and pepper to taste
Bread, kale, and any toppings you like for burgers, optional

Directions

1. Mix the first 5 ingredients in a small bowl and add salt to taste. Salsa is DONE!

2. Add the next 8 ingredients to a blender and blend until smooth. Scoop into 4-6 thick burgers on a parchment-lined baking sheet. Cover and put in the fridge for 1 hour to firm up. 

3. Bake at 425F for 8 minutes, then flip with a spatula and bake for 8 more minutes or until browned and crisped up. Serve hot with bread, kale, burger toppings, and the mango salsa. 

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 1 = <4 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal – burgers were very moist/sloppy since I forgot to dry the zucchini out or refrigerate the patties. But the mango salsa was AMAZING!
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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