Chickpea Veggie Burgers

Garbanzo Veggie Burger ~ possibly the best veggie burger in the world! ~ theviewfromgreatisland.com
Chickpea Veggie Burgers are easy to make and just as tasty as regular burgers, only a whole lot healthier! ~ theviewfromgreatisland.com

I swear, a simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure — they’re just as tasty as beef, but so much better for you!

Garbanzo Veggie Burger ~ possibly the best veggie burger in the world! ~ theviewfromgreatisland.com

I have nothing against eating beef occasionally,

but if we could replace even a fraction of the beef burgers we all consume with a healthy, sustainable, veggie version, what a difference it could make not only to our own well being, but the well being of the planet as a whole. I eat and make veggie burgers often, and lately I’ve come full circle from some of my earlier recipes. Those recipes were great, but a little bit more, let’s just say, complex. In my quest for that perfect meatless burger I’ve tried just about everything and I’ve come to the conclusion that simple is best. For one thing, if we’re going to eat veggie burgers on a regular basis we want the process to be streamlined and convenient, otherwise most of us just won’t bother.

Making quick, easy, and healthy Garbanzo Veggie Burgers for the best 30-minute meal around! ~ theviewfromgreatisland.com

When I say I’ve come full circle, I really mean it,

this burger is based on the very first one I learned to make back in college when I was cooking at Hal’s Restaurant, in Hanover, NH. Hal’s was a student hangout tucked away down a little alley, and they served up the best simple vegetarian food to dirt poor and very hungry, students. While I worked there I learned to make fluffy whole wheat pancakes, home grown sprouts and yogurt, paper thin cheese omelettes, and soy burgers that I dream about to this day. These chickpea veggie burgers follow that same recipe, except that I’ve used garbanzos in place of soybeans. You can use the soybeans for sure, if you can find them.

Garbanzo Veggie Burgers are easy to make, and you can freeze them, too! ~ theviewfromgreatisland.com

These burgers are made from chickpeas that have been blitzed in a food processor with a few seasonings and a little whole wheat flour to bind it everything together. I think the resulting texture is perfect.

TIP: There are 2 methods for cooking dried chickpeas. You can soak the beans overnight in water, or you can bring them to a boil, boil for a few minutes, then turn off the heat and let them quick soak for about an hour. Then drain, add fresh water, and cook until tender. I like to add seasonings to the water so the beans absorb flavor while they cook. Go ahead and salt the cooking water, it’s a myth that it toughens beans.

Chickpea Veggie Burger patties ready to cook or freeze ~ theviewfromgreatisland.com

This recipe makes 6 burgers, but feel free to double or triple it so you can keep a batch in the freezer.

TIP:  An inexpensive tortilla press makes perfectly round, flat, uniform burgers in an instant. Just place a ball of bean mixture on the plate and press down — they’ll look so professional! You can use a heavy skillet to get a similar effect if you don’t have a press, and little sheets of waxed paper help keep the burgers from sticking.

Special Sauce for Chickpea Veggie Burgers ~ theviewfromgreatisland.com

I always concoct some sort of special sauce for my burgers, it adds extra flavor and makes such a difference. It can be as simple as whisking mayo with some chipotle chili powder.

TIP: Thin is best, and to get a nice crispy crust make sure to cook the burgers in a little butter on a hot grill. Flip them gently, they can be fragile.

Chickpea Veggie Burgers are simple to make, and you can keep a big stack of them in the freezer for healthy eating any time! ~ theviewfromgreatisland.com

TIP: A great veggie burger is only as good as its accompaniments. A fluffy bun, (not too big or thick!) a piece of your favorite cheese, a slice of ripe tomato, a handful of fresh sprouts, and of course a fabulous mayo or sauce are essential!

What to serve with chickpea veggie burgers ~

Print
3.51 from 65 votes

Chickpea Veggie Burgers

I swear, a simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure --- they're just as tasty as beef, but so much better for you!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 burgers
Author Sue Moran

Ingredients

  • 1 heaping cup dried chickpeas
  • 2 bay leaves
  • 1 tsp cumin powder
  • 1 tsp onion salt
  • 1 tsp garlic powder
  • 1 tsp dried rosemary or thyme
  • 1 tsp black pepper
  • 3 Tbsp tomato paste sauce, or ketchup (I used spicy ketchup)
  • about 1/2 cup whole wheat flour or whole wheat pastry flour

Instructions

  • Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
  • Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
  • Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
  • Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
  • Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
  • Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
  • Serve on buns with mayo, cheese, onion, tomato, and sprouts.

Cook's notes

  • I like to use dried beans because I think they give the best texture, and I haven't tried this recipe with canned.  If you decide to try, drain and rinse them well to remove the canned flavor.  You will need 3 cups for the above recipe.  You might need more flour as the canned beans may be moister.
  • I sometimes add the spices to the cooking water, and other times I add the spices directly to the cooked beans, it's your choice.  I liked the results either way.
 
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

don’t forget to pin these healthy chickpea veggie burgers!

chickpea veggie burger pin

 

used to make Chickpea Veggie Burgers (the photos are clickable)

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55 Comments

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  • Reply
    Becky
    September 26, 2021 at 4:35 pm

    Can these be Baked?

    • Reply
      Sue Moran
      September 26, 2021 at 8:25 pm

      That should work fine!

  • Reply
    Carol Dayton
    May 17, 2021 at 5:38 pm

    5 stars
    Hi Sue,
    My husband and I are both fans of yours and your delicious healthy recipes! We saw a segment on Nightline years ago, talking about the “5 Blue Zones in the World”, and focused on Ikaria, Greece. with a chef who cooked the healthy Greek Recipes at “Thea’s Kitchen”. Learning about the Mediterranean diet first hand was life changing. People in the Blue zones live commonly to 125 years old, in healthy lives. Your meat free and healthy recipes are so delicious and help those of us trying to live a longer, healthier life.”You Can Change Your Stars!”. Thanks for your wonderful blog and recipes!!!!Carol

    • Reply
      Sue Moran
      May 17, 2021 at 6:00 pm

      I saw that segment too and loved it Carol ~ happy eating and may we all live past 100 😉

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