Best Chickpea Burger Recipe (2024)

Home » Recipes » Main Dishes » Hand-Held » Spicy Chickpea Veggie Burgers

posted: 05/23/13 — updated: 03/04/22 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·★★★★★4.9 from 236 reviews

These spicy chickpea veggie burgers are easy to make and always a big hit it. Bonus: they don’t fall apart!

Best Chickpea Burger Recipe (1)

If you’re looking for the best homemade veggie burgers, you’re in luck!

These chickpea burgers have been a reader favourite since 2013. They have the most amazing flavour and most importantly, they don’t fall apart.

The patties are great for building a classic burger but they’re also perfect for a healthy snack or adding to salads and wraps. You can even make them as sliders or nuggets for a party appetizer.

The recipe is easy to make with everyday ingredients you probably already have on hand and they make a great veggie option for BBQ’s and summer get-togethers. From vegans to vegetarians and even meat-lovers, these are always a hit.

Enjoy these delicious veggie burgers any night of the week for a meatless meal the whole family will love.

Table of Contents

Recipe Features

  • Vegan and can be made gluten-free and nut-free.
  • Can be grilled, pan-fried or baked.
  • Hundreds of 5-star reviews so you can make these chickpea burgers with confidence!
  • Super easy to make with simple ingredients.
  • The patties hold together through cooking and eating.
  • Make the burgers in advance and stored in fridge or freezer.
  • No raw eggs to deal with.
  • Enjoy these healthy homemade veggie burgers as an alternative to store-bought veggie burgers.

Ingredient Notes

Best Chickpea Burger Recipe (2)

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Chickpeas: The recipe uses 1 19 oz can, or 2 cups of cooked chickpeas. Rinse and drain well if you’re using canned chickpeas.
  • Red Onion: Red onion adds the best flavour to the patties. The next best option is shallots, followed by white or yellow onion, or green onion (scallion).
  • Zucchini: You’ll need 1 small zucchini or about 1 cup lightly packed. You do not need to drain or peel it.
  • Cilantro: If you don’t like cilantro, you can substitute fresh basil or parsley.
  • Red Wine Vinegar: I like red wine vinegar best in these but you can substitute balsamic vinegar, white vinegar or apple cider vinegar.
  • Sriracha: Adds a bit of heat to the patties. They aren’t overly spicy but you can omit this if you’re sensitive to spice. Chili garlic paste or sambal oelek would work as a substitute, otherwise, you can use any hot sauce you enjoy such as Frank’s or buffalo sauce.
  • Peanut Butter: Substitute almond butter for a peanut-free recipe. For a nut-free recipe, you can use tahini or sunflower seed butter. I prefer the flavour of sunflower seed butter over tahini in these.
  • Spices: You’ll need cumin, garlic powder, salt and pepper. Note it’s a full 2 teaspoons of black pepper which adds quite a quick so considering starting with 1 tsp and adjusting to your preference.
  • Oats: Quick oats are used because they’re finer than rolled oats so they help the burgers hold together better. You can also use instant oats. If you only have rolled oats, those work too but I’d suggest letting the raw mixture sit for at least 10 minutes so they have more time to absorb moisture. Note the burgers are naturally gluten-free but be sure to use gluten-free certified oats if needed. Do not use steel cut oats.

Step-by-Step Instructions

Step 1: Prepare the chickpeas. You can either mash them in a bowl with a fork or pulse them a few times in a food processor.

You just want to break them down a bit and create texture, not pulverize them or turn them into a paste.

Best Chickpea Burger Recipe (3)

Step 2: Add the rest of the ingredients and mix well. I’d suggest doing this in a bowl and using your hands, though you can use a food processor if you like.

Just be sure you don’t over mix it. It should have some texture to it and not be totally smooth.

Best Chickpea Burger Recipe (4)

Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop.

  • Pan-Frying: Heat oil or use a little cooking spray in a large skillet or cast-iron pan. Cook the patties for about 5 minutes per side until browned and firm.
  • Oven Baked: Preheat oven to 400 F then cook the patties for 20 minutes, flipping once halfway through.
  • BBQ/Grill: Heat the BBQ then cook the patties for 10-15 minutes, flipping occasionally until browned and crispy.
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Serving

  • Low-Carb Option: Wrap in lettuce with mustard, onion, tomato and any other burger toppings you enjoy.
  • Classic Burger: Stack on a toasted bun and top with ketchup, mustard, onion, lettuce, tomato and any other burger toppings you enjoy.
  • Try quick pickled red onion or roasted red peppers for toppings.
  • Wraps: Try a patty in a wrap with spinach, avocado and any sauce you enjoy.
  • Appetizer Option: For a party appetizer, use the mixture to make nugget-sized patties and serve with honey mustard, sweet chili sauce or plum sauce for dipping. This also works to make sliders.
  • This homemade cashew spicy mayo, vegan tzatziki, cheese sauce or chipotle sauce make a yummy sauce for your burger.
  • Burgers are always delicious served with a side of fries!
Best Chickpea Burger Recipe (7)

FAQs

What does the peanut butter do?

The peanut butter acts as a binding agent and adds moisture and flavour. If you can’t use peanut butter, you can substitute it with almond butter to make the recipe peanut-free.

If you have a nut-allergy, use sunflower seed butter or tahini instead for a nut-free recipe.

Can I use rolled oats instead of quick oats?

You can but quick oats are used because they’re finer than rolled oats so they absorb more moisture and help with binding the burgers.

If you’re using rolled oats or old fashioned oats you can either pulse them in a food processor a few times to break them down before use, or let the batter rest for 10-15 minutes before forming the patties to allow the oats to absorb moisture.

Can I omit the oil?

You can but I prefer the texture with oil. If you omit it consider adding an addition tablespoon of nut or seed butter to account for the moisture.

Some readers have used aquafaba (chickpea cooking liquid) to replace the oil, so that’s an option as well.

Making Ahead & Storing

  • Fridge: Cooked patties can be stored in the fridge in a sealed container for up to 5 days.
  • Freezer: Cooked patties can be frozen in a sealed container or freezer bag for up to 3 months. Thaw briefly at room temperature or in the fridge before reheating.
  • Reheating: Reheat your burgers in a pan or in the oven for 10-12 minutes at 350 F until heated through. They can be reheated in the microwave but get a bit soggy. You can also enjoy them cold.
  • Make in Advance: Raw patties can be prepared 1 day in advance and stored in the fridge in a sealed container or covered on a plate until you’re ready to cook them.

More Recipes

  • Quinoa Beet Burger: These pink veggie patties feature beet, onion, oats and quinoa for a super healthy and flavourful result.
  • Sweet Potato Black Bean Burgers: Nutritious black bean and sweet potato patties that are perfect for making burgers or adding to salads.
  • Vegan Kale Caesar Salad: The perfect salad to pair with your chickpea burger!
  • Buffalo Cauliflower Wraps: Switch things up and try these addictive buffalo cauliflower wraps with ranch sauce (or try the ranch sauce for these burgers).
  • Buffalo Chickpea Stuffed Sweet Potatoes: Buffalo sauce-coated chickpeas in a baked sweet potato topped with ranch sauce and avocado.

Print

Best Chickpea Burger Recipe (8)

Chickpea Veggie Burgers

★★★★★4.9 from 236 reviews

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 6-8 burgers
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

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Description

These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.

Ingredients

Instructions

  1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
  2. Add all the other ingredients to the bowl and use your hands to mix very well.
  3. Use your hands to shape the mixture into into 6-8 patties.
  4. Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
  5. Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.

Notes

Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.

Please review the post above the recipe for FAQs, tips and substitutions.

Nutrition

  • Serving Size: 1
  • Calories: 202
  • Sugar: 1.5 g
  • Sodium: 400 mg
  • Fat: 10 g
  • Carbohydrates: 23 g
  • Fiber: 5.5 g
  • Protein: 7 g

Keywords: chickpea burgers, chickpea veggie burgers, best veggie burgers

Originally published May 23, 2013.

Freezer-Friendly Gluten-Free Hand-Held Less than 30 Minutes Low-Fat Main Dishes Recipes Soy-Free Spring Sugar-Free Summer

posted by Deryn Macey on May 23, 2013

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785 comments on “Spicy Chickpea Veggie Burgers”

  1. Ari January 20, 2024 @ 1:02 pm Reply

    I tried today and was so tasty. Nobody in my family are vegan, and yet was perfect! Thanks for share this amazing recipe.

Best Chickpea Burger Recipe (2024)

FAQs

How do you keep chickpea burgers from falling apart? ›

Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it. → Follow this tip: Veggie burgers need a sturdy binder to hold everything together. This can be anything from eggs to a mixture of ground flax and water, wheat germ, breadcrumbs, or oats.

Are chickpea burgers healthy? ›

These veggie burgers are packed with fiber and protein while being a healthy alternative to meat burgers. You may have all the ingredients you need on hand. There is no need to run to the grocery store for specialty items. These versatile vegan burgers can be topped with so many different things.

How do you cook frozen chickpea burgers? ›

COOKING INSTRUCTIONS
  1. Preheat non-stick skillet over MEDIUM heat.
  2. Lightly spray skillet with cooking oil.
  3. Place frozen burgers in skillet.
  4. Heat burgers over MEDIUM heat for 7-8 minutes, turning burgers over occasionally through heating time.

What does a chickpea burger taste like? ›

Veggie burgers can actually taste like just about anything. This particular recipes has a slightly spicy flavor with hints of garlic, onion, paprika & cumin. You can add some barbecue sauce for a rich flavor, buffalo sauce for a kick, or extra red pepper flakes for more spice.

What is a good binder for veggie burgers? ›

The binding agents are essential for ensuring your veggie burger stays intact during cooking. Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter.

What is a binding agent for veggie patties? ›

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

How to make veggie burgers taste better? ›

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

Can you freeze uncooked chickpea burgers? ›

Vegan kofte burgers

These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side.

Is it better to thaw frozen burgers before cooking? ›

Traditionally, we might suggest you place your frozen burgers in the refrigerator to thaw slowly and safely overnight. But it's also perfectly safe to cook frozen bison burgers — or whatever type of meat you choose.

What makes chickpeas taste better? ›

Salt: This is optional, but it enhances the flavor of the chickpeas. Add it to the cooking water or season it to taste towards the end of cooking. Adding salt in the beginning will season the chickpeas more thoroughly. Baking soda: I do not add baking soda, but you can.

Why do my chickpeas taste like eggs? ›

The key to “eggy” tasting vegan eggs:

If you're really craving the exact flavor of eggs but are vegan, you might consider swapping out the sea salt for kala namak, or Indian Black Salt. It has a distinct sulfur-like flavor similar to eggs that will really make this vegan chickpea egg scramble taste like the classic.

Are canned chickpeas better? ›

Canned vs.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

How to get veggie burgers to hold together? ›

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

How do you keep veggie burgers from being mushy? ›

But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...

How do you make burgers that don't fall apart? ›

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

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