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!
I have nothing against eating beef ~ but if we can swap in a veggie burger now and then, it’s a small shift that adds up. I’ve always loved them, and I’ve tried just about every one on the market (see my ultimate veggie burger taste test.) But most of all I love to make them at home. My veggie smash burger is a family favorite, but sometimes I need something a little bit simpler. That’s where these chickpea veggie burgers come in.
If we’re going to make veggie burgers part of regular life, they have to be easy and approachable ~ otherwise most of us just won’t bother.
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. It was a student hangout tucked down a little alley, serving simple, satisfying vegetarian food to very hungry (and very broke) students.
While I worked there I learned to make fluffy whole wheat pancakes, homegrown sprouts and yogurt, paper-thin cheese omelettes, and soy burgers I still think about.
These chickpea veggie burgers are based on that original recipe ~ I’ve just swapped in garbanzos for the soybeans.
The simplest veggie burger recipe
These burgers start with chickpeas, blitzed in a food processor with a few seasonings and a little whole wheat flour to bind everything together. The texture is just right ~ not mushy, with a nice, satisfying bite.
chickpeas ~ I cook my own, but canned work just fine in a pinch (be sure to drain well.)
whole wheat flour ~ helps bind everything together
tomato paste ~ adds a subtle, savory depth
seasonings ~ bay leaf, cumin, garlic powder, onion salt, dried rosemary and thyme, and pepper
This recipe makes 6 burgers ~ feel free to double or triple and keep a batch in the freezer.
Sue’s chickpea veggie burger tips
- There are two ways to cook dried chickpeas. You can soak them overnight, or bring them to a boil for a few minutes, then turn off the heat and let them quick-soak for about an hour. Drain, add fresh water, and cook until tender. I like to season the cooking water so the beans absorb flavor as they cook ~ and go ahead and salt it, it won’t toughen the beans.
- An inexpensive tortilla press makes perfectly round, flat burgers in seconds. Just place a ball of the mixture on the plate and press ~ they’ll look so professional. No press? A heavy skillet works, and a little waxed paper helps prevent sticking.
- Thin is best, and to get a nice crispy crust make sure to cook the burgers in a little butter on a hot pan. Flip them gently, they can be fragile.
- 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!
special sauce ideas
I always concoct some sort of special sauce for my burgers, it adds extra flavor and makes such a difference.
- mayo + ketchup + pickle relish (classic special sauce)
- mayo + sriracha
- mayo + Dijon + honey
- mayo + sriracha
- yogurt + tahini + lemon
- mashed avocado + lime + salt
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Chickpea Veggie Burgers
Ingredients
- 1 cup (heaped) 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)
- 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 tomato paste 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 or a meat pounder 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.
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.
- Nutritional information is for the chickpea patties only.
Nutrition
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What a great vegetarian option for late summer bbqs.
I love that you thought of spicy ketchup. I thought spicy mayo when I saw the pic. Think that would be great with this burger. It looks amazing
Spicy ketchup is my new obsession!
I am always looking for veggie burger ideas. This is simple but the mayo spread really kicks it up.
Just like with fast food burgers, it’s all about the sauce 😉
I think simple is often best and these chickpea burgers look like they prove the point! How long would you say they keep in the fridge? I think they would be great to fry up fresh for lunch over a few days.
They’d keep well wrapped about a week, I’d guess. Longer than that you’d want to freeze them.
But you can cook them straight from frozen, so that’s convenient.
Thanks for the info! 🙂
These look SO good — but I’m a bit confused…. in the recipe you say to add the seasonings to the cooking water, but then in the picture it looks like you’ve added them to the chickpeas AFTER draining, when they’re in the food processor?? Or am I just reading the instructions incorrectly?
Good eye! I actually make them both ways, so I added that to the notes. Sometimes I cook the beans with the spices (the beans absorb a lot of flavor) and other times I add them directly to the cooked beans as I process them, it’s your choice.
Thanks! The photo looks nice with the spices sitting on top of the chickpeas — your blog is one of the most beautifully-photographed ones that I follow!
It sounds like your days at Hal’s were a wonderful foundation for a fabulous cook. I honestly have never been a huge veggie burger fan but that may be about to change. These sound/look fantastic. I love your simple sauce idea too! I can never wait to see what you’ll come up with next, I’m thinking I’d love to be a mouse living under your table.
Veggie burgers as you get them in restaurants tend to be mushy, and unappealing, but try these Chris, they’re crispy on the outside, and not too thick, so they’re not mushy.
What a great looking burger! Love chickpeas, and this is a great way to use them. Very creative — thanks!
Loving these chickpea burgers Sue. I bet my husband would too which is a big deal. Thanks!
This looks awesome, Sue. I love the sprouts in there.
I am always looking for the best veggie burger so thanks so much for sharing this recipe! I have to look into the press too – that would be so handy for many things. I need a slice of onion on mine along with your beautiful sprouts. Did you grow your own?