Vegan Chickpea Burgers
These vegan chickpea burgers aren’t your average veggie patties—ginger, garlic, and carrots give them a fresh, flavorful twist that sets them apart. Hearty, textured, and easy to make, they hold together well and are perfect for meal prep, weeknights, or grilling.
Estimated Cost Per serving $0.78
Equipment
Ingredients
For the Chickpea Burger
- ½ cup rolled oats substitute with ⅓ cup of oat flour or ½ cup of bread crumbs
- ½ small red onion finely chopped
- 2 cloves garlic minced
- ¼ cup carrot shredded
- 2 tablespoons ground flaxseed
- 1 tablespoon freshly grated ginger 1 inch; remove skin before grating
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15-ounce can chickpeas drained, rinsed, patted dry, and mashed if not using a food processor
- 2 tablespoons sunflower seeds
To Build Your Burger
- burger buns sub with flour wraps or lettuce wraps
- vegan mayo
- lettuce
- tomato
- red onions
- avocado
Instructions
- Prep the oats: Pulse oats in a food processor until coarse, like breadcrumbs.
- Combine: Add onion, garlic, ginger, carrot, flaxseed, tomato paste, soy sauce, oil, lemon juice, and spices. Pulse a few times until coarsely ground and not mushy—leave some texture. Add the chickpeas and pulse about 7-8 times so the mixture is not mushy. Remove the blade and add sunflower seeds and combine using a spoon or spatula.
- Chill the mix: Let the mixture rest in the fridge for 20–30 minutes to firm up.
- Form patties: Shape into 4 burger-sized patties.
- Cook: Heat a pan and spray with some oil spray. Place the burgers on the hot pan and cook 4-5 minutes per side until golden brown. You can also bake at 375°F for 25–30 minutes, flipping halfway through. If using a BBQ consider using a cast-iron skillet on the grill, add a bit of oil, and cook them over medium, indirect heat for the best texture and no mess.
- Serve: Serve these burgers on toasted or untoasted buns with crisp lettuce, tomatoes, and avocado. You can also serve them in wraps, or over a hearty grain bowl. Bonus: they freeze well, so go ahead and double the batch—future you will be thrilled*.
Notes
*To freeze, let the burgers cool completely, then place in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag or container with parchment between each one, label, and freeze for up to 3 months. Reheat from frozen in a skillet or bake at 375°F until warmed through—no thawing needed!
My number one tip: It's important to dry the chickpeas before adding them to the mixture and let them air out. Remember, moisture = mush and a burger that easily falls apart.
My second most important tip: Don’t over-blend: Pulse just until combined. Chunky > gooey.
Medium heat and a little oil = crispy, golden, cooked-through burgers that keep it together.
The easiest way to remove ginger’s skin is by gently scraping it with a spoon. First, cut a flat surface on the ginger for stability, then carefully scrape off the skin with the edge of your spoon.
If you don't have a food processor, you can chop veggies finely and mash beans with a potato masher. It's still tasty and keeps together well.
If the chickpea batter is sticky, dust your hands with a little flour. Then scoop the mixture into balls, sandwich one between parchment sheets, and press down—using your palms or the bottom of a cup—to flatten it into an even patty.
Please note that nutritional information is an estimate. The cost per serving is an approximate guideline based on current averages in my area as of the latest modified date. Other factors such as your location, store, brand, and seasonal availability may influence estimates.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 899mg | Fiber: 9g | Sugar: 2g | Calcium: 84mg | Iron: 3mg
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