Chickpea Burgers

These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 9 patties
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Ingredients

Garbanzo Burgers:

One 15-ounce can chickpeas, drained and rinsed

1 small carrot, roughly chopped

1 clove garlic

1 small onion, roughly chopped

2 large eggs

1 teaspoon kosher salt

1/3 cup breadcrumbs (I used whole-grain)

2 teaspoons toasted sesame seeds

2 tablespoons vegetable or canola oil

9 hamburger buns, split

Optional Toppings and Condiments:

Sliced avocado, for serving

Arugula or Bibb lettuce, for serving

Aioli, ketchup and/or mustard, for serving

Directions

  1. Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
  2. Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
  4. Serve on the buns with your desired toppings and condiments.

Cook’s Note

To freeze and store the uncooked patties, place them on a baking sheet and freeze for 30 minutes. Then transfer the patties to a resealable plastic bag, label and freeze for up to 4 months. Thaw in the refrigerator for 24 hours then proceed from step 3.

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