Tired of the same old veggie burgers? You’re in for a treat! Chickpeas are the ultimate plant-based powerhouse, transforming into juicy, flavorful patties perfect for quick weeknight dinners, backyard barbecues, or cozy comfort food cravings. We’ve rounded up 33 mouthwatering vegan recipes that prove these little legumes can do it all. Get ready to find your new favorite burger—let’s dive in!
Classic Vegan Chickpea Burger with Avocado
Whether you’re new to plant-based cooking or simply craving a hearty, homemade burger, this classic vegan chickpea burger with avocado delivers satisfying flavor and texture with straightforward steps. We’ll build it from scratch, focusing on methodical preparation to ensure a firm patty that holds together beautifully. Let’s gather our ingredients and get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the patty:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For cooking and assembly:
– 2 tablespoons olive oil, for frying
– 4 burger buns
– 1 ripe avocado, sliced
– 4 lettuce leaves
Instructions
1. Place the drained chickpeas in a medium bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the breadcrumbs, chopped red onion, 1 tablespoon olive oil, cumin, salt, and black pepper to the bowl with the chickpeas.
3. Mix all ingredients together with your hands until well combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty about 4 inches in diameter, pressing firmly to compact.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side until golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
8. While the patties cook, lightly toast the burger buns in a toaster or on a separate skillet for 1-2 minutes until warm and slightly crisp.
9. Place one cooked patty on the bottom half of each toasted bun.
10. Top each patty with 2-3 slices of avocado and one lettuce leaf, then cover with the top bun.
11. Serve immediately while warm.
Here, the patties boast a pleasantly firm yet tender bite with earthy cumin and savory chickpea notes, complemented by creamy avocado. For a creative twist, add a dollop of vegan mayo or serve alongside sweet potato fries for a complete meal.
Spicy Chickpea and Spinach Burgers
Now, let’s create these satisfying Spicy Chickpea and Spinach Burgers, a perfect plant-based meal that’s both hearty and packed with flavor. This recipe breaks down each component clearly, so even first-time cooks can achieve delicious results with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 2 cups fresh spinach, roughly chopped
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
For cooking and serving:
– 2 tablespoons olive oil (for frying)
– 4 burger buns
– Optional toppings: lettuce, tomato, avocado
Instructions
1. Place the drained chickpeas in a large mixing bowl and mash them thoroughly with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped spinach, breadcrumbs, egg, 2 tablespoons olive oil, cumin, smoked paprika, cayenne pepper, and salt to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon until well combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, pressing firmly to prevent crumbling during cooking.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side until golden brown and crispy.
7. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
8. While the patties cook, lightly toast the burger buns in a toaster or on a separate skillet for 1-2 minutes until warm and slightly crisp.
9. Remove the cooked patties from the skillet and let them rest on a plate for 2 minutes to firm up before serving.
10. Assemble the burgers by placing each patty on a toasted bun and adding optional toppings like lettuce, tomato, or avocado as desired.
Let these burgers rest briefly after cooking to help them hold together better. The result is a patty with a crispy exterior and tender, flavorful interior from the chickpeas and spices. Serve them on toasted buns with cool toppings to balance the heat, or crumble them over a salad for a different twist.
Mediterranean Chickpea Burgers with Tzatziki Sauce
Crafting a satisfying, meatless burger that holds together beautifully can be a challenge, but this recipe simplifies the process with a flavorful Mediterranean twist. Combining hearty chickpeas with fresh herbs and spices, these patties are pan-fried to a perfect golden crust and topped with a cool, homemade tzatziki sauce for a complete and delicious meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 1 large egg
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For the Tzatziki Sauce:
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed to remove excess moisture
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For Cooking:
– 2 tablespoons olive oil
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the panko breadcrumbs, chopped red onion, chopped parsley, egg, 2 tablespoons olive oil, lemon juice, ground cumin, garlic powder, and 1/4 teaspoon salt to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, about 3.5 inches in diameter. Tip: If the mixture feels too wet, add an extra tablespoon of panko; if too dry, add a teaspoon of water.
5. Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the hot skillet. Cook for 4-5 minutes on the first side without moving them, until a deep golden-brown crust forms.
7. Gently flip each patty using a thin spatula. Cook for an additional 4-5 minutes on the second side until golden-brown and heated through. Tip: Resist pressing down on the patties while cooking, as this can make them dry.
8. While the patties cook, make the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, chopped dill, lemon juice, garlic powder, and 1/4 teaspoon salt.
9. Stir the sauce ingredients until smooth and evenly combined. Tip: For best flavor, let the sauce sit for at least 10 minutes before serving to allow the flavors to meld.
10. Remove the cooked chickpea burgers from the skillet and let them rest on a plate for 2 minutes before assembling.
Serve these warm chickpea burgers on toasted buns with a generous dollop of the cool tzatziki sauce, sliced tomato, and fresh lettuce. Savor the contrast of the crispy, herb-flecked exterior against the tender, savory interior, with the creamy, tangy sauce cutting through the richness perfectly. Stack them high for a hearty dinner or serve them in mini slider form as a crowd-pleasing appetizer.
BBQ Smoky Chickpea Burgers
Often, veggie burgers can feel like a compromise, but these BBQ Smoky Chickpea Burgers are a hearty, satisfying main event. Our methodical approach ensures a perfect patty every time, even for beginners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the patty mixture:
– 2 (15-oz) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 large egg, lightly beaten
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
For cooking and assembly:
– 2 tbsp olive oil
– 1/2 cup BBQ sauce
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Place the drained chickpeas in a large bowl and mash thoroughly with a potato masher until mostly broken down but with some texture remaining.
2. Add the panko breadcrumbs, chopped red onion, minced garlic, beaten egg, smoked paprika, ground cumin, and salt to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, about 4 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
5. Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat until shimmering, about 2 minutes.
6. Carefully place 2 patties in the skillet and cook for 5 minutes without moving them, until a golden-brown crust forms on the bottom.
7. Flip the patties using a spatula and cook for another 5 minutes on the second side. Tip: Press gently with the spatula to ensure even contact with the pan.
8. Transfer the cooked patties to a plate and repeat steps 5-7 with the remaining 1 tablespoon of olive oil and 2 patties.
9. Return all 4 patties to the skillet, reduce heat to low, and brush the top of each patty with 2 tablespoons of BBQ sauce.
10. Cover the skillet and let the patties warm through for 2-3 minutes until the BBQ sauce is slightly caramelized. Tip: Keep the lid on to trap steam and prevent drying.
11. While the patties finish, lightly toast the burger buns if desired.
12. Assemble each burger by placing a lettuce leaf and tomato slice on the bottom bun, adding a patty, and topping with the other bun half.
Perfectly textured with a crispy exterior and tender, smoky interior, these burgers hold together beautifully without being dense. The caramelized BBQ sauce adds a sticky-sweet glaze that pairs wonderfully with cool, crisp lettuce and juicy tomato. For a creative twist, crumble a patty over a salad or serve it open-faced with a fried egg on top.
Baked Sweet Potato and Chickpea Burgers
Now, let’s create a satisfying plant-based burger that’s perfect for meal prep or a cozy dinner. These baked sweet potato and chickpea burgers are packed with flavor and hold together beautifully without being dry. You’ll love how simple they are to make from pantry staples.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the burger mixture:
– 1 medium sweet potato (about 1 cup mashed)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
For baking:
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce the sweet potato several times with a fork and microwave it on high for 5-7 minutes until completely soft when squeezed.
3. Let the sweet potato cool for 5 minutes, then peel off the skin and mash the flesh in a large bowl with a fork until smooth.
4. Add the drained chickpeas to the bowl and mash them with the potato masher until about half are broken down but some remain whole for texture.
5. Stir in the rolled oats, chopped red onion, minced garlic, 1 tablespoon olive oil, cumin, smoked paprika, and salt until well combined.
6. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty with your hands.
7. Place the patties on the prepared baking sheet and brush the tops lightly with the remaining 2 tablespoons of olive oil.
8. Bake the burgers at 400°F for 12 minutes, then carefully flip them using a spatula.
9. Bake for another 10-12 minutes until the burgers are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the burgers rest for 5 minutes before serving.
Because these burgers bake rather than fry, they develop a satisfyingly crisp exterior while staying moist inside. Their natural sweetness from the potato balances beautifully with the earthy chickpeas and warm spices. Try serving them on toasted buns with avocado slices and a tangy yogurt sauce for a complete meal.
Asian-Inspired Chickpea and Sesame Burgers
Now, let’s create a satisfying plant-based burger that brings together the nutty flavor of sesame with the hearty texture of chickpeas. This recipe walks you through each stage methodically, ensuring even beginners can achieve delicious results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup panko breadcrumbs
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon garlic powder
For the crust and cooking:
– 1/4 cup sesame seeds
– 2 tablespoons vegetable oil
Instructions
1. Place the drained chickpeas in a medium mixing bowl and mash them thoroughly with a fork or potato masher until no whole beans remain, creating a chunky paste.
2. Add the tahini, panko breadcrumbs, soy sauce, sesame oil, grated ginger, and garlic powder to the bowl with the mashed chickpeas.
3. Mix all ingredients together with a spoon or your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each portion into a 3/4-inch thick patty with your hands.
5. Pour the sesame seeds onto a small plate and press each patty firmly into the seeds to coat both sides evenly.
6. Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place the coated patties in the hot skillet using a spatula, leaving space between them.
8. Cook the patties for 5-6 minutes on the first side until golden brown and crisp.
9. Flip each patty carefully with a spatula and cook for another 5-6 minutes on the second side until golden brown and heated through.
10. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
11. Serve immediately on buns with your favorite toppings.
Ultimately, these burgers offer a firm, crispy exterior from the sesame seed crust that gives way to a moist, flavorful interior. The combination of savory soy sauce and aromatic sesame oil creates a deeply satisfying umami taste. Try serving them on toasted brioche buns with pickled vegetables and a drizzle of sriracha mayo for an extra kick.
Hearty Multigrain Chickpea Burgers
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Hearty multigrain chickpea burgers are a satisfying, plant-based meal that come together with simple pantry staples. Let’s walk through each step methodically to ensure your patties hold their shape and develop a delicious crust.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the patty mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped yellow onion
– 2 tablespoons chopped fresh parsley
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For cooking and serving:
– 2 tablespoons olive oil, for frying
– 4 whole-grain burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Place the drained chickpeas in a medium mixing bowl.
2. Use a potato masher to mash the chickpeas until mostly broken down but with some texture remaining.
3. Add the rolled oats, chopped yellow onion, chopped fresh parsley, 1 tablespoon olive oil, ground cumin, garlic powder, and salt to the bowl.
4. Mix all ingredients together with a fork until fully combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions.
6. Shape each portion into a 3/4-inch thick patty, about 3.5 inches in diameter, pressing firmly to compact.
7. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
8. Carefully place the patties in the hot skillet using a spatula.
9. Cook the patties for 4-5 minutes on the first side, until a deep golden-brown crust forms.
10. Gently flip each patty with a spatula.
11. Cook for an additional 4-5 minutes on the second side, until the other side is also golden-brown and the patty is heated through.
12. While the patties cook, lightly toast the whole-grain burger buns.
13. Place a cooked patty on the bottom half of each toasted bun.
14. Top each patty with 1 lettuce leaf and 1 slice of tomato.
15. Place the top half of each bun over the toppings to assemble the burgers.
But these burgers offer a wonderful contrast of a crisp, seared exterior and a tender, flavorful interior packed with earthy cumin and fresh herbs. For a creative twist, crumble a patty over a salad or serve it in a pita pocket with tzatziki sauce.
Zesty Lemon and Herb Chickpea Burgers
A perfect meatless meal that’s both satisfying and simple to prepare, these Zesty Lemon and Herb Chickpea Burgers come together with pantry staples for a fresh, flavorful dinner. Let’s walk through each step methodically to ensure your patties hold together beautifully and cook to golden perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Zest of 1 lemon
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For cooking:
– 2 tablespoons olive oil
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the breadcrumbs, red onion, parsley, dill, lemon zest, lemon juice, garlic powder, salt, and pepper to the bowl.
3. Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, about 3 inches in diameter.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes, until the bottoms are deeply golden brown and crisp.
7. Gently flip each patty using a spatula and cook for another 4–5 minutes on the second side until golden and heated through.
8. Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
Perfectly golden and crisp on the outside with a tender, herb-flecked interior, these burgers burst with bright lemon and fresh dill. Serve them on toasted buns with avocado and a tangy yogurt sauce, or crumble them over a salad for a lighter take.
Sun-Dried Tomato and Basil Chickpea Burgers
Whether you’re looking for a satisfying plant-based meal or just want to try something new, these chickpea burgers are a flavorful and simple option to make at home. We’ll walk through each step together to ensure your patties hold together beautifully and develop a delicious crust.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup breadcrumbs
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For cooking:
– 2 tablespoons olive oil
Instructions
1. Place the drained chickpeas in a large bowl and mash them with a fork or potato masher until mostly smooth with some small chunks remaining.
2. Add the chopped sun-dried tomatoes, chopped basil, breadcrumbs, egg, salt, and black pepper to the bowl with the mashed chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, pressing firmly to compact them.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes until the bottoms are golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes until the second side is golden brown and the patties are heated through.
8. Remove the patties from the skillet and let them rest on a plate for 2 minutes before serving.
Unbelievably, these burgers have a firm yet tender texture with bursts of tangy sun-dried tomato and fresh basil in every bite. Serve them on toasted buns with avocado and arugula, or crumble them over a salad for a lighter option—either way, they’re sure to become a weeknight favorite.
Curry-Flavored Chickpea and Quinoa Burgers
Yep, you’ve found the perfect plant‑based burger that’s packed with protein and flavor—these Curry‑Flavored Chickpea and Quinoa Burgers are hearty, easy to make, and hold together beautifully. Let’s walk through each step so you can enjoy a delicious, homemade patty in no time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15‑ounce) can chickpeas, drained and rinsed
– 1 cup cooked quinoa
– ½ cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– ½ teaspoon salt
For cooking:
– 2 tablespoons olive oil
Instructions
1. Place the drained chickpeas in a large bowl and mash them with a fork until mostly broken down but still slightly chunky.
2. Add the cooked quinoa, panko breadcrumbs, 2 tablespoons olive oil, curry powder, ground cumin, and salt to the bowl.
3. Mix all ingredients thoroughly with your hands until the mixture holds together when pressed. Tip: If the mixture feels too wet, add an extra tablespoon of panko to help bind it.
4. Divide the mixture into 4 equal portions and shape each into a ¾‑inch‑thick patty about 3 inches wide.
5. Heat 2 tablespoons olive oil in a large skillet over medium‑high heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes until the bottoms are golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4–5 minutes until the second side is golden brown and the patties are heated through. Tip: Resist pressing down on the patties while cooking to keep them moist inside.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Tip: Let them rest for 2–3 minutes before serving to help them firm up.
These burgers boast a satisfyingly crisp exterior with a tender, flavorful interior thanks to the chickpeas and quinoa. Serve them on toasted buns with a dollop of yogurt sauce or tuck them into a lettuce wrap for a lighter option—either way, the warm curry spices shine through.
Southwestern Chickpea Burgers with Black Beans
Keeping dinner exciting on a busy weeknight can be a challenge, but these Southwestern Chickpea Burgers are here to help. They come together quickly with pantry staples and deliver a satisfying, protein-packed meal that everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Burger Patties:
– 1 (15 oz) can chickpeas, rinsed and drained
– 1 (15 oz) can black beans, rinsed and drained
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 2 tbsp olive oil
For Serving (Optional):
– 4 burger buns
– 4 lettuce leaves
– 1 avocado, sliced
– 4 tbsp chipotle mayo
Instructions
1. Place the rinsed chickpeas and black beans in a large mixing bowl. Use a potato masher or fork to mash them until about 75% broken down, leaving some texture.
2. Add the panko breadcrumbs, egg, chopped red onion, chopped cilantro, ground cumin, smoked paprika, garlic powder, and salt to the bowl.
3. Mix all ingredients together with your hands or a spatula until fully combined. Tip: If the mixture feels too wet to hold shape, add 1 more tablespoon of panko.
4. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty, about 3.5 inches wide. Tip: Press firmly to prevent crumbling during cooking.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet. Cook for 4-5 minutes without moving them, until the bottom is golden brown and crisp.
7. Gently flip each patty using a spatula. Cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 165°F. Tip: Avoid pressing down on the patties, as this squeezes out moisture.
8. If using, lightly toast the burger buns in the same skillet for 1 minute.
9. Assemble the burgers by placing a lettuce leaf on the bottom bun, adding a patty, topping with avocado slices and a tablespoon of chipotle mayo, and finishing with the top bun.
What you get is a burger with a wonderfully crisp exterior and a tender, flavorful interior packed with smoky cumin and fresh cilantro. For a fun twist, skip the bun and serve the patty over a crisp salad with a lime vinaigrette, or crumble it into a grain bowl for a hearty lunch.
Garlic and Herb Chickpea Burgers with Pesto
Venturing into plant-based meals doesn’t have to mean sacrificing flavor or satisfaction. These Garlic and Herb Chickpea Burgers are a perfect, hearty introduction, combining familiar textures with a vibrant pesto that ties everything together beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chickpea Burgers:
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1 large egg
– 3 cloves garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh oregano, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
For the Pesto:
– 2 cups fresh basil leaves, packed
– 1/3 cup pine nuts
– 2 cloves garlic
– 1/2 cup grated Parmesan cheese
– 1/2 cup olive oil
– 1/4 teaspoon salt
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the panko breadcrumbs, egg, minced garlic, chopped parsley, chopped oregano, salt, and black pepper to the bowl with the chickpeas.
3. Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into four equal portions and shape each into a 3/4-inch thick patty, pressing firmly to prevent crumbling. Tip: If the mixture feels too wet, add another tablespoon of panko; if too dry, add a teaspoon of water.
5. Heat the 2 tablespoons of olive oil in a large non-stick skillet or griddle over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet and cook for 4-5 minutes without moving them, until a deep golden-brown crust forms on the bottom.
7. Using a thin spatula, gently flip each patty and cook for another 4-5 minutes on the second side until golden-brown and heated through. Tip: Resist pressing down on the patties while cooking, as this can make them dense.
8. While the patties cook, make the pesto: combine the basil leaves, pine nuts, 2 cloves of garlic, Parmesan cheese, and 1/4 teaspoon salt in a food processor.
9. Pulse the ingredients 5-6 times until coarsely chopped, then with the processor running, slowly drizzle in the 1/2 cup of olive oil until a smooth, emulsified sauce forms, about 30 seconds. Tip: For a brighter green color, blanch the basil in boiling water for 10 seconds and shock in ice water before processing.
10. Remove the cooked chickpea patties from the skillet and let them rest on a plate for 2 minutes before serving.
Achieving a satisfying, crispy exterior with a tender, herb-flecked interior, these burgers are a textural delight. The homemade pesto adds a punch of garlicky, nutty freshness that complements the earthy chickpeas perfectly. For a creative twist, serve them open-faced on toasted sourdough with a slice of ripe tomato and a dollop of pesto, or crumble a patty over a crisp garden salad for a hearty topping.
Maple Glazed Chickpea Burgers with Caramelized Onions
These maple glazed chickpea burgers with caramelized onions are a hearty, plant-based meal that comes together with simple pantry staples. They offer a satisfying texture and sweet-savory flavor profile perfect for a cozy dinner. Today, I’ll guide you through each step methodically to ensure success, even if you’re new to veggie burgers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
For the caramelized onions:
– 1 large onion, thinly sliced
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the maple glaze:
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
Instructions
1. Preheat a skillet over medium heat and add 1 tablespoon olive oil for the caramelized onions.
2. Add the thinly sliced onion and 1/4 teaspoon salt to the skillet, stirring to coat.
3. Cook the onions for 15-20 minutes, stirring every 5 minutes, until they turn golden brown and soft—this slow cooking develops deep flavor.
4. While the onions cook, mash the drained chickpeas in a bowl with a fork until mostly broken down but with some texture remaining.
5. Add the finely chopped onion, breadcrumbs, smoked paprika, and 1/2 teaspoon salt to the chickpeas, mixing until combined.
6. Form the mixture into 4 equal patties, about 1/2-inch thick, pressing firmly so they hold together during cooking.
7. Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook the patties for 4-5 minutes per side, until golden brown and crispy on the outside.
8. In a small bowl, whisk together the maple syrup and soy sauce for the glaze.
9. Brush the glaze over the cooked patties and return them to the skillet for 1-2 minutes per side, allowing it to caramelize slightly—this adds a sticky, sweet coating.
10. Serve the burgers topped with the caramelized onions.
Delightfully crispy on the outside with a tender, hearty interior, these burgers boast a smoky undertone from the paprika balanced by the rich sweetness of the glaze. For a creative twist, try serving them on toasted brioche buns with a smear of avocado or a dollop of tangy vegan aioli to complement the flavors.
Ginger Lime Chickpea and Vegetable Burgers
Unveiling a vibrant, plant-based burger that’s perfect for a festive yet healthy meal, these Ginger Lime Chickpea and Vegetable Burgers are surprisingly simple to make. Using common pantry staples and fresh produce, they come together with a zesty, aromatic flair that will delight your taste buds. Let’s walk through each step methodically to ensure your success in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup finely grated carrot
– 1/2 cup finely chopped red bell pepper
– 1/4 cup finely chopped green onion
– 1/4 cup panko breadcrumbs
– 1 tablespoon grated fresh ginger
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
For cooking and serving:
– 2 tablespoons olive oil
– 4 burger buns
– Optional toppings: lettuce, tomato, avocado
Instructions
1. Place the drained chickpeas in a large mixing bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the grated carrot, chopped red bell pepper, chopped green onion, panko breadcrumbs, grated ginger, lime juice, ground cumin, and salt to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon until well combined and the mixture holds together when pressed; if it feels too wet, add more breadcrumbs 1 tablespoon at a time.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, pressing firmly to prevent crumbling during cooking.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the outside.
7. While the patties cook, lightly toast the burger buns in a toaster or on a separate skillet for 1-2 minutes until warm and slightly crisp.
8. Remove the cooked patties from the skillet and let them rest on a plate for 2 minutes to firm up before serving.
9. Assemble the burgers by placing each patty on a toasted bun and adding optional toppings like lettuce, tomato, or avocado as desired.
Zesty and satisfying, these burgers boast a firm yet tender texture with a delightful crunch from the vegetables. The ginger and lime create a bright, tangy flavor that pairs wonderfully with creamy avocado or a spicy mayo. Try serving them on a bed of greens for a lighter meal or alongside sweet potato fries for a comforting dinner.
Crispy Chickpea Burgers with Sriracha Mayo
Ready to make a satisfying meatless burger that’s packed with protein and flavor? These crispy chickpea burgers come together with simple pantry staples and are topped with a creamy, spicy sriracha mayo that ties everything together perfectly. Let’s walk through each step methodically so you can create a delicious, restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burgers:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 1 large egg
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For cooking:
– 2 tablespoons olive oil
For the sriracha mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 teaspoon lime juice
Instructions
1. Place the drained chickpeas in a medium bowl and mash them thoroughly with a fork until mostly smooth but with some small chunks remaining for texture.
2. Add the breadcrumbs, chopped red onion, egg, 1 tablespoon olive oil, cumin, garlic powder, and salt to the bowl with the mashed chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly to prevent crumbling during cooking.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes until the bottoms are golden brown and crispy.
7. Flip the patties using a spatula and cook for another 4–5 minutes until the second side is equally golden brown and crispy.
8. While the patties cook, make the sriracha mayo by whisking together the mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth.
9. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
10. Serve the burgers immediately on buns or lettuce wraps, topped generously with the sriracha mayo.
Delightfully crispy on the outside and tender within, these burgers offer a hearty bite with warm cumin notes balanced by the creamy, tangy-spicy mayo. For a fun twist, try serving them slider-style on mini buns with extra pickles or sliced avocado to add freshness and creaminess.
Mushroom and Chickpea Umami Burgers
Ready to elevate your burger game with a plant-based powerhouse? These Mushroom and Chickpea Umami Burgers are a savory, satisfying alternative that even meat-lovers will crave, combining earthy mushrooms and hearty chickpeas into a perfectly textured patty. Let’s build them together step-by-step, ensuring you get a delicious, cohesive result every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Patties:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 8 ounces cremini mushrooms, finely chopped
– 1/2 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
For Cooking:
– 2 tablespoons olive oil
For Serving (Optional):
– 4 burger buns
– Lettuce leaves
– Sliced tomato
Instructions
1. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until no whole beans remain, creating a chunky paste.
2. Add the finely chopped cremini mushrooms, panko breadcrumbs, beaten egg, soy sauce, 1 tablespoon olive oil, and smoked paprika to the bowl with the mashed chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, about 4 inches in diameter. Tip: If the mixture feels too wet, add an extra tablespoon of panko to help it bind.
5. Heat 2 tablespoons of olive oil in a large non-stick skillet or griddle over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the hot skillet, leaving space between them. Cook for 5-7 minutes without moving them to allow a golden-brown crust to form on the bottom.
7. Flip the patties using a spatula and cook for another 5-7 minutes on the second side until deeply browned and firm to the touch. Tip: Resist pressing down on the patties while cooking, as this can squeeze out moisture and make them dry.
8. Check for doneness by inserting an instant-read thermometer into the center of a patty; it should read at least 165°F. Tip: If the patties are browning too quickly, reduce the heat to medium-low to ensure they cook through without burning.
9. Remove the patties from the skillet and let them rest on a plate for 2 minutes before serving to allow the juices to redistribute.
Creating these burgers yields a patty with a meaty, substantial texture from the chickpeas and a deep, savory umami flavor from the mushrooms and soy sauce. Consider serving them on toasted buns with crisp lettuce and tomato, or get creative by crumbling a patty over a salad for a hearty, protein-packed topping that’s full of earthy richness.
Chipotle and Walnut Chickpea Burgers
You’re about to make a satisfying, protein-packed burger that’s both smoky and crunchy. This recipe walks you through creating Chipotle and Walnut Chickpea Burgers from scratch, perfect for a hearty lunch or dinner. Let’s get started with the basics.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the burger mixture:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup walnuts, roughly chopped
– 1/4 cup breadcrumbs
– 1 large egg
– 1 tablespoon chipotle pepper in adobo sauce, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
For cooking:
– 2 tablespoons olive oil
Instructions
1. Place the drained chickpeas in a large bowl and mash them with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped walnuts, breadcrumbs, egg, minced chipotle pepper, ground cumin, and salt to the bowl with the mashed chickpeas.
3. Mix all the ingredients together with your hands or a spoon until well combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, pressing firmly to prevent crumbling during cooking.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side until golden brown and crisp.
7. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until browned and heated through.
8. Remove the patties from the skillet and let them rest on a plate for 2 minutes to firm up before serving.
A crispy exterior gives way to a tender, smoky interior with a satisfying crunch from the walnuts. Try serving these burgers on toasted buns with avocado slices and a dollop of Greek yogurt for a creamy contrast.
Conclusion
Culinary creativity abounds in these 33 vegan chickpea burgers! Whether you’re grilling for a crowd or whipping up a quick weeknight meal, there’s a perfect patty here for you. We’d love to hear which recipe becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
