If you’re a chickpea lover, you’re in the right place. Because this Chickpea Burger has chickpeas all over the place!
Protein? Chickpeas! Binder? More chickpeas! Yep, it’s true, and it works gloriously. Plus, it all comes together in one bowl – no food processor needed!
But let’s take a step back before we get into this Chickpea Burger goodness.
How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.
How do you build a vegan veggie burger?
- 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.
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.
See, I really have no idea what that means.
Easy Vegan Chickpea Burgers
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
- 4 hamburger buns (for gluten-free, sub your favorite gluten-free buns, brushed with olive oil and toasted)
- Baby arugula (tossed in a bit of lemon juice and olive oil)
- Quick-pickled red onions (I like this recipe)
- Sliced avocado
- Harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice)
- 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).
Tried this today…SUPER YUMMIE! Thank you Karen. My carnivore 6 year old ate it up and asked for more. Yeah!
Thank you so much for the recipe.
Love it! Thanks Anita!
why can’t i use quick cooking oats instead of regular oats i for the burger
I’m sure quick-cooking oats will work. They’re just cut smaller/thinner so the texture may be different. If you try it, please report back!
Can I use canned chickpeas?thanks Lori
Can I make a batch and freeze these burgers?..they are lovely ,
I haven’t tried freezing, but I think it should work! I’d freeze in a single layer on a parchment-lined cookie sheet then transfer to a freezer bag. Probably a nice saute or even baking will get them burger-perfect when it’s time to eat them! If you try please report back!
I’ve frozen the patties before, they come out great! 🙂
Ooh good to know! Thanks!
Do you have nutrition info? I’m just starting a diet and I’m very limited to how many calories per meal (300). I saw the fettucini one and cant wait to try it! But then this one caught my eye…
Yum. Will make again. Thank you!
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, Lorraine (UK)
Hi Lorraine! Thanks so much for coming back and rating this recipe and leaving such a great comment. I’m so happy you all love this recipe as much as we do! And I am making some and freezing them stat! 🙂 Thank you again!
Made a half batch these today for lunch for my husband and I. I cooked them on a George Foreman grill. They looked great, but as you said, they are a bit delicate. I didn’t think it was too wet, but maybe it was. I enjoyed the fast preparation, using up some hummus And extra burger buns I had, and getting a thumbs up from my husband. Thank you for the new recipe. A question – would mixing an egg in help with stabilization? Thanks again!
Glad you liked them! Eggs work well as veggie burger binders but would definitely make it wetter, so might want to add some more oats or even bread crumbs to help soak up the extra liquid. If you give it a try, please report back! Thank you for coming back and leaving a review!
I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy. Thank you Kare!
I’m so glad you liked these! They’re one of my very favorite recipes on my blog. 🙂 Thanks so much for the review!
Really delicious recipe. I love it yummy!!! It’s really awesome
Tasty burgers but when I pan fry them they tend to get too soft (hot) and tend to fall apart. How can I get these to stick together while cooking?