Chickpea Veggie Burger – A hearty veggie burger full of flavor and texture. Put it on a bun and top it off with your favorite burger toppings or eat just the patty with a knife and fork and some BBQ sauce for dipping. You’re going to love this delicious meatless burger!
My new favorite veggie burger!
Lots of flavor. Lots of texture.
Make some today and take a big bite!
Are Veggie Burgers Healthier than Beef Burgers?
Burgers made without meat or dairy are naturally cholesterol free. They almost always contain more vitamins and minerals with the addition of so many plant based ingredients. And, in general, veggie burgers are lower in calories and fat.
Are Veggie Burgers Vegan?
Not all veggie burgers are vegan. Many contain eggs, especially store bought or those served in restaurants. So, if you are buying one, be sure to read the label or ask the waiter to be sure you know what you’re getting.
Do Veggie Burgers Taste Like Meat?
I have found that The Beyond Burger and the Impossible Burger both closely resemble the taste and texture of meat. It’s very hard to replicate that with homemade plant based ingredients, however, and most veggie burgers are not meant to taste like meat. Enjoy them for the delicious, nutritious food that they are without preconceived notions of what they should taste like.
Do Veggie Burgers Taste Good?
If done right, veggie burgers taste amazing! Be sure to add flavorful ingredients to the burger mixture and then garnish it with flavorful sauces and toppings, too. For these Chickpea Veggie Burgers, I use aromatics, like onion and garlic, a hefty dose of chili powder, and almond butter and BBQ sauce for depth of flavor. This meatless burger recipe is mouthwatering! Seriously, my favorite one yet!
Chickpea Veggie Burger Ingredients
Most veggie burgers start off with some kind of beans and grains. You can get away with just using beans, but grains bring another level of texture and flavor. I think they are best used together.
In this recipe, I use chickpeas and farro. I talk more about farro in my Italian Peppers and Chickpeas recipe post. If you don’t have or can’t find farro, barley would be a great replacement. Brown rice would also work.
No one likes a mushy burger, so adding texture is key. Besides adding grains to the beans, I love adding nuts and crunchy veggies, like carrots or peppers. You’ll find walnuts and carrots in this homemade veggie burger recipe.
After that, we add lots of flavor by way of condiments, herbs, and/or spices.
What Holds a Veggie Burger Together
The biggest problem with most homemade vegan burgers is that they tend to fall apart. The addition of binding ingredients is very important. I use a flax egg and breadcrumbs to help achieve a burger that stays together. The almond butter helps as well.
I also find that using a burger mold and press to really pack the mixture together is very helpful in creating a solid burger. If you don’t have a burger mold and press, you can use any round mold, like a plastic container or even the lid of a jar. To press the mixture into your make-shift mold, place a small piece of parchment on top and press down with the bottom of a glass. See photos above.
You could form these burgers by hand and they’ll turn out just fine, but a bit more delicate.
Love Veggie Burgers? Don’t miss these other tasty vegan burger recipes:
- Falafel Burger with Cucumber Peanut Relish
- BBQ Kidney Bean and Kale Burger
- Spinach Artichoke Brugers
- Tofu Hemp Burgers
- Black Bean Salsa Burgers
- Autumn Burger
How to Make a Veggie Burger Recipe
Veggie burgers are easy to make once you get the hang of it.
Be sure your dry ingredients are just that…dry! After rinsing the chickpeas, drain them well and then dry them by rolling them between a couple layers of paper towels or clean dish cloths.
I prefer to use store-bought shredded carrots, rather than shredding my own, because they tend to be already quite dry. If you shred your own, wrap them in a clean dish cloth or paper towels and squeeze out as much water as possible.
Pulse all the ingredients in a food processor a few times just to bring it all together. Don’t over-process! You want some texture to remain.
These burgers can be oven-baked or pan-fried. Baking them will make for a sturdier burger.
Veggie Burger Toppings
Feel free to top off these burgers with whatever your heart desires. We usually go for the standard lettuce, tomato, pickles, and red onion. I like BBQ sauce with these as opposed to ketchup and mustard, but either will work. I did add Fresh Peach Salsa one night as a topper and it was phenomenal! The photo above was hand formed and baked and then topped with BBQ sauce and peach salsa. Yum!
Chickpea Veggie Burger
I hope you love this Chickpea Veggie Burger as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 1 tablespoon flaxmeal
- 3 tablespoons water
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1 can (15.5 ounces) chickpeas, rinsed, drained, and dried well
- 1 1/2 cups cooked farro* (use brown rice for a gluten free option)
- 1/2 cup shredded carrots**
- 1/2 cup raw walnuts
- 2 tablespoons raw almond butter
- 2 tablespoons BBQ sauce (your favorite)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (gluten free, if desired)
- 6 burger buns
- Lettuce, tomatoes, red onion, BBQsauce, etc. for topping
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Stir the flaxmeal and water together in a small bowl and set aside.
- Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5-6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.
- To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.
- Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed, but still a bit chunky. Do NOT purée completely. It should come together easily when pressed into a ball in your hand.
- Divide the mixture into 6 equal parts. Press the mixture into a burger mold and press to compact. Repeat with the remaining mixture. Alternately, you can form these patties by hand, but they will be more delicate.
- Bake the burgers for 12 minutes, gently flip them over, and bake another 10-12 minutes. Spritzing each side of the burger before baking with cooking spray will help to darken the color, but is not necessary. Alternately, you can pan fry these burgers on medium for about 10-15 minutes each side, but they will be more delicate.
- Let the burgers sit for at least 5-10 minutes after baking to help them stay together.
- Serve on burger buns with the toppings of your choice.
*Leftover farro works great, but quick-cook farro can be ready in just 10-15 minutes if you don't have some already made. If you don't have or can't find farro, barley would be a great option. For a gluten free option, use brown rice.
**I prefer store-bought shredded carrots here as they are drier than if you shred your own. If you do shred your own, use the bigger holes on the shredder, and be sure to squeeze out as much moisture as possible.
~Nutrition facts calculated for the burger patties alone, without buns or toppings.
Amount Per Serving: Calories: 278 Total Fat: 14g Saturated Fat: 1g Unsaturated Fat: 2g Sodium: 405mg Carbohydrates: 36g Fiber: 8g Sugar: 6g Protein: 10g