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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These were delicious. I used Melissa’s cooked AND peeled chickpeas, vacuum packed and very little to no liquid.. Usually in the produce aisle.
I’m glad you liked them Mary Ann, I’ve got a brand new veggie burger posting soon, so keep an eye out!
These were amazing; enjoyed by all 5 in my family! I used canned chick peas and a Tupperware burger press to prep them last night and cooked them tonight in a cast iron fry pan. WOW delish!!! Will be making them again and again? Thanks very much!!
This recipe was amazing!! So cheap as well with everything being a store cupboard staple in my house, I used canned chickpeas and worked just as well. Super quick to make (don’t have a food processor so just mashed well with a potato masher) Had one and froze the others for other meals. Will be making again in the future.
I’m so glad you liked these Natlia, I always have a stack in my freezer. Thanks for the info on the canned beans 🙂
Could I use oat bran instead of the wheat? How much? Trying to improve my cholesterol scores. I also thought of using avocado oil instead of butter?
I think your substitutions should work well, but you might consider oat flour instead of the oat bran, I just think it might bind the burgers together better, they’re quite loose and need that to hold together.
Hi Sue! Thanks for the well researched piece on Veggie Burgers. It seems I have tried most of the brands and cooked many homemade versions myself and have never really found the one I loved that wasn’t labor intensive. So I am very excited to try yours. Almost as important as the veggie pattie are the accompaniments as you mentioned. I love the traditional hamburger pickles, sauce, lettuce and tomatoes. Do you know the kind of small round pickles that are traditionally used? Thanks again!
Hey Nancy ~ I hear you about homemade veggie burgers being labor intenseve…the way I try to deal with that is to make a large batch and freeze the patties, they do great in the freezer and then I’m set for weeks.
And yes to the fixings, they make all the difference. The small pickles on most fast food burgers are sliced dills, I think.
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!
This recipe is near and dear to my heart, Sherri, so I’m trilled to hear it!
I love the recipe..i tried making it though it did not come out exactly like yours..but i loved it
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!
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!
Sorry – just read your notes section and you answered my question 🙂
No problem Melissa! I hope you like these, we love ’em 🙂
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!
Yes, you can, Melissa, other readers have done so with success.