It may seem like an odd flavor to use for a veggie burger, but we think it’s the best! Chickpeas are infused with Italian spices and vegan Parmesan. They’re then coated in breadcrumbs and baked until golden brown. Then, they’re topped with a red sauce. Hello, flavor match made in heaven!
The chickpea burgers require only ten ingredients and thirty minutes. Let’s get started!
Chickpeas are a neutral, hearty base that provides both fiber and proteins. One burger, without a bun or any toppings, contains over 6 g of fiber and nearly 8 g of protein. Chickpeas, we love you!
You can use a potato masher or a fork to gently mash them into a doughy texture (see the photo below). No special kitchen tools are required! Blending can actually turn chickpeas more into a puree. This is not the texture you’re looking for.
We used Italian herbs, vegan Parmesan, sauteed shallots, and garlic to season the burgers. Salt and pepper add a touch of freshness, while parsley gives it a herby flavor.
Olive oil adds richness to the burgers and helps them bind. Marinara gives the burgers pizza flavor. Breadcrumbs absorb moisture and provide the burgers with a crispy exterior.
All ingredients are mixed and then formed into patties. They are cooked in a skillet to a golden brown.
They are best served with Pizza Sauce, fresh parsley, and Vegan Parmesan on a ciabatta. For a lighter option that is gluten-free, you can serve them on a lettuce leaf. They would be a great snack on their own.
Ingredients
BURGERS
- Divide the into 4 Tbsp of avocado or olive oil.
- Two medium shallots minced (4 Tbsp, or 40 g according to the recipe)
- Three cloves of garlic, minced. (1 1/2 tbsp. or 9g as written in the recipe)
- One 15-ounce chickpea can, rinsed and drained of the reserved liquid ().
- 14 cups vegan Parmesan Cheese plus more for serving
- Italian seasoning: 2 tsp (or 1 tsp of dried basil or oregano).
- Fresh parsley chopped to 1/4 cup
- One cup of gluten-free, vegan breadcrumbs plus other uses (for GF eaters).
- Add more toppings to the 3 tbsp sauce or pizza sauce*.
- Use 1/4 teaspoon each of sea salt and pepper
FOR SERVING optional
- 1 cup pizza sauce or marinara
- Serve as lettuce wraps or four toasted ciabatta rolls
- Vegan parmesan cheese
- Fresh parsley
- Red onion
Instructions
- A large skillet should be heated over medium heat. Sauté shallots and garlic with 1 Tbsp (15 ml) oil (amount as written in the original recipe) on medium heat for 3-4 minutes, stirring often.
- Add shallot and garlic to a medium-sized mixing bowl. Use a pastry cutter or fork to mix/mash the chickpeas that have been rinsed, drained, and reserved for their liquid. The mixture should be like dough with only a few beans remaining.
- Continue adding the remaining ingredients, beginning with 2 Tbsp of oil (30 ml/amount as written in the original recipe). Mix well. The “dough” should be able to be molded. If the mixture is too dry, add more olive oil, some of your canned liquid, or breadcrumbs. If it’s too wet, add more vegan Parmesan or breadcrumbs. Add more salt if needed. You can also add Italian seasoning to give it an herbal flavor or mince garlic for some zing.
- Heat the same skillet you used earlier on medium-high.
- Divide the mixture into four patties of equal thickness. For more texture and flavor, gently coat the burgers on both sides with vegan Parmesan and additional breadcrumbs ( optional). Handle them gently, as they are fragile.
- FREEZE At this stage, you can store the uncooked patties in an airtight container for up to a month (often even longer). Be sure to let the burger patties thaw a little before cooking.
- Add a thin layer of oil (1 Tbsp/30 ml) to the bottom of a hot skillet, then add the burgers. Brown burgers for 5 minutes on each side. Reduce heat if they become too brown.
- Serve the burgers with their natural shape or place them on a baking tray and bake them in a 375°F oven for 10-20 more minutes to crisp them up.
- While waiting, you can (optionally warm-up) 1 cup of marinara (250 g/amount as written in the original recipe), toast ciabatta bread, and prepare parsley and onions.
- Serve by placing parsley or other greens on the bottom half of the bun, then add a burger, red onions, Marinara Sauce, and more vegan Parmesan Cheese.
- The best way to store leftover burgers is in the refrigerator, separated from the toppings. They can also be frozen for up to a month. Reheat the burgers in a 350°F oven for 20 minutes or until they are heated through.
