Chickpea lovers, have I got the chickpea burgers for you! These easy veggie patties have chickpeas all over the place – in the burger itself AND as the “binder,” too.
We’ve got a flavorful chickpea patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy chickpea burger.
In this Article
- Why You’ll Love this Chickpea Burger Recipe
- How to Build a Vegan Veggie Burger
- How to Serve These Chickpea Burgers
- FULL, PRINTABLE RECIPE
- Reviews & Comments
Why You’ll Love this Chickpea Burger Recipe
Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.
What do other readers like you think? Well, here’s what a couple of five-star reviews said:
- “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
- “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”
How to Build a Vegan Veggie Burger
How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.
- A grain (here, we have oats)
- A protein (chickpeas)
- A non-starchy veg (some finely diced onion)
- Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
- A binder (stay tuned!)
For the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!
Yup. It totally works. And it is utterly delicious.
I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.
Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.
Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.
But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.
While yes, they are unbelievably tasty, these veggie burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.
How to Serve These Chickpea Burgers
Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo. Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions. And, then, a couple slices of creamy avocado – because of course.
This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too.
Still looking for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!
Easy Chickpea Burgers (1 Bowl, No Food Processor)
Chickpea Hummus Vegan Veggie Burgers:
- 1 cup rolled oats (not quick-cooking)
- 1/2 cup cooked chickpeas
- 1/3 – 2/3 cup prepared classic hummus (homemade or store-bought)
- 1/4 cup finely diced yellow onion
- 2 tablespoons fresh chopped parsley (optional)
- 2 teaspoons onion powder
- 1/2 teaspoon ground cumin
- 1/16 teaspoon ground red cayenne pepper
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
- Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
- Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
- Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
- Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).