Chickpea Veggie Burgers




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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!

Now you’re going to need something to go with your fantastic chickpea burgers ~ how about some SKINNY FRIES, or some NEW POTATO SALAD WITH EGGS AND MUSTARD?

Chickpea Veggie Burgers
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3 ratings

Yield: makes 6 burgers

Chickpea Veggie Burgers

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
  6. 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.
  7. Serve on buns with mayo, cheese, onion, tomato, and sprouts.

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.

 

don’t forget to pin these healthy 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! #meatless #veggieburger #chickpeas #grilling #dinner #burgers #vegetarian #vegan #healthy #healthyburger #vegetarianburger #beans

 

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

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43 Comments

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  • Reply
    Sherri
    October 17, 2017 at 7:03 pm

    I just made this recipe and these are AMAZING!!! They have a meaty quality and are super satisfying. I was trying to replicate a burger I had at a restaurant and this was the ticket. Thank you so much!! Delicious!

    • Reply
      Sue
      October 17, 2017 at 7:08 pm

      This recipe is near and dear to my heart, Sherri, so I’m trilled to hear it!

  • Reply
    elsie
    June 20, 2017 at 11:29 pm

    I love the recipe..i tried making it though it did not come out exactly like yours..but i loved it

  • Reply
    Kelsey
    February 13, 2017 at 3:26 pm

    Wow! Who knew such a simple veggie burger recipe could be soooo delicious?! I used canned chickpeas i had sitting in the fridge (only had 2 cups so modified a little) and these wete sooo delicious! This will definitely become my go to veg burger recipe, as i know ill always have everything on hand for it. I put mine with a piece of chao vegan cheese, tahini dressing, some arugula, and some tomatoes.

    I shared this with all my friends and family and will continue to do so! Took me 5 minutes start to finished! I. Am. In. Love!

    • Reply
      Sue
      February 13, 2017 at 6:15 pm

      I can’t tell you how happy it makes me to hear this Kelsey ~ I’m a big believer in veggie burgers, and I’m thrilled that you liked this one!

  • Reply
    Melissa
    January 9, 2017 at 11:59 am

    Sorry – just read your notes section and you answered my question :-)

    • Reply
      Sue
      January 9, 2017 at 12:06 pm

      No problem Melissa! I hope you like these, we love ’em :)

  • Reply
    Melissa
    January 9, 2017 at 11:58 am

    Hi there! Just found your site on Pinterest this afternoon and I already made your ginger cookies – delish! I am wondering if I could just used canned chickpeas – rinsed and drained for this recipe? Thank you!

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