Chickpea Burgers
These Chickpea Burgers are flavor-packed veggie burgers you'll love. They are easy to make with wholesome tasty ingredients. They are vegan but meat eaters love them too!
Servings 6 1/2-cup volume burgers (total yield 3 cups burger mix)
Calories 155kcal
Ingredients
Chickpea Burgers
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 cloves garlic chopped
- 1 15-ounce can chickpeas
- 1/3 cup chopped fresh parsley
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup quick oats regular or gluten-free
- 2 tablespoons smooth peanut butter
- 2 tablespoons canola oil or other low smoke point oil (suggestions in notes below)
- 4 burger rolls regular or gluten-free
Suggested Toppings
- 1 tomato sliced
- 4 leaves kale or lettuce
- ½ cup mayonnaise regular or vegan
- 1 ripe avocado sliced
Instructions
- Heat the olive oil in a large heavy skillet over medium heat. Sauté the onion and garlic until soft; 2-3 minutes. Allow to cool slightly (5 minutes).
- Drain and rinse the chickpeas. Place them in a single layer on a couple paper towels to absorb excess moisture.
- Place the chickpeas, cooled sautéed onion-garlic mixture, parsley, paprika, cumin, chili powder, quick oats, peanut butter, salt and pepper in a food processor. Pulse into a chunky mixture (do not over process until completely smooth); scrape the sides as needed.
- Form 6 burgers (1/2-cup of the mixture each).
- Heat a large heavy skillet with the 2 tablespoons of canola oil over medium-high heat. Cook the burgers for 4-5 minutes, gently flip them over halfway through. Cook 4-5 minutes on the second side. They should have a golden crust on each side.
- Remove from heat and allow to cool for 5-10 before eating.
- Add to burger buns with preferred toppings or eat as is.
- Enjoy them immediately!
Notes
Nutritional facts for the chickpea burgers only, not the bun or toppings as those can vary.
The mixture yield is 3 cups. Each burger will be 1/2-cup of the mixture.
Top Tips to make the best chickpea burgers
Use a 1/2-cup measuring cup to make the burgers. If you have a round 1/2-cup dry measuring cup scoop out the mixture with it. Then turn it upside down over your hand and let it gently come out. It will have a burger shape. Gently press it down slightly. Do not over chop the onions. Diced onions can release a lot of moisture when they cook. More moisture can lead to softer burger patties. Keeping the onions a larger chopped size helps prevents this. Don't process the chickpea mixture until smooth. Pulse the mixture into a textured mixture rather than completely smooth. This makes the end burgers have a more pleasing texture AND more structure. If over processed the mixture can have more of a spread texture making it difficult to cook in a burger shape. Handle gently when cooking. Let the pan and oil heat first. Gently add them to the pan and don't move them as they sear on the first side. Gently flip them over and let them finish cooking. The sear which makes a delicious crust helps give them structure. Don't over crowd the pan. Give enough room to easily turn them over with the spatula. Let them cool after cooking for 5-10 minutes; especially if making them gluten-free. As they cool they solidify and have more structure.Topping Suggestions
As with any burger, top the chickpea burgers with what sounds good to you! They can be made fully vegan or vegetarian or use conventional ingredients.- Lettuce or Kale leaves
- Sliced tomato
- Sliced avocado
- Mayonnaise (regular or vegan). Or spice it up with some chipotle mayo.
- Ketchup (we love homemade ketchup)
- BBQ sauce
- Tzatziki sauce
- Sliced red onion or pickled red onion
- Sliced cheese
Nutrition
Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 330mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg