Chickpea Veggie Burger Recipe
These chickpea veggie burgers are tender and unbelievably flavorful. Easy to make and perfect for a filling and satisfying plant-based meal. Ready in 30 minutes.
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Servings: 8 patties
Equipment
- 1 food processor
- 1 large heavy bottom skillet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 14-ounce cans chickpeas drained and rinsed
- 1 cup (100 grams) gluten-free quick oats
- 1 small zucchini unpeeled and grated
- ½ medium red onion finely diced
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- ½ teaspoon fine sea salt
Instructions
- In a food process add chickpeas and pulse until mostly broken down but not completely smooth.2 14-ounce cans chickpeas
- Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combines and still textured.1 cup gluten-free quick oats, 1 small zucchini, ½ medium red onion, 3 tablespoons finely chopped fresh mint, 3 tablespoons finely chopped fresh basil, 3 tablespoons fresh lemon juice, 2 tablespoons tahini paste, 2 tablespoons extra virgin olive oil, 2 garlic cloves, 2 teaspoons ground cumin, ½ teaspoon fine sea salt
- Scoop out about 1 cup loosely packed (about 112 grams) of the mixture and form into a firm patty. Continue until all mixture has been formed. You should have eight 3-4 inch patties.
- Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
- Serve with your favorite sides or on a gluten-free bun with your favorite fixings.
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Notes
Store in fridge in an airtight container for up to 4 days cooked or uncooked. Separate patties with parchment paper so they don't stick together. Freeze on a lined baking sheet first before placing in an airtight container separated by parchment, for one month.
- If using gluten-free rolled oats instead of quick oats, pulse them in a food processor to break them down and make them more absorbent, or let the mixture sit for 20 minutes to soften the oats before forming patties.
- Do not press on the veggie patties while cooking as they can split or break apart. Be gentle as you flip them over as well.
- The best way to mash the chickpeas is in a food processor. Some canned varieties are more firm than others, making them difficult to mash with a fork or potato masher.
- Adding oil to the pan is not necessary if you're using non-stick but it does help the patties get crisp and golden on the outside.
- You can also make smaller patties to top a salad. You'll need to shorten your cooking time so they don't burn.
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