Chickpea Veggie Burgers

A great veggie burger isn't an imitation of a beef burger; it is its own delicious thing. These chickpea patties are savory and herb-flecked, with a crisp seared crust and a tender, well-seasoned interior that holds together beautifully. Piled on a garlic-toasted bun with your favorite fixings, they are hearty and genuinely satisfying — the kind of meatless meal that wins over the whole table, skeptics included.

The Herbed Chickpea Patties

Flavor and texture are everything in a chickpea burger. Pulse the chickpeas so they hold together but keep some texture — a completely smooth paste turns pasty, while a rough mash gives a pleasant bite. Fold in plenty of fresh herbs, aromatics, and seasoning so the patties taste of something, and bind them just enough to stay intact in the pan. There is no forming by hand and no chilling — the flour and breadcrumbs do the firming, and the mixture goes straight from the processor into the hot pan.

Searing & the Garlic-Toasted Bun

Sear the patties in a hot pan so they develop a crisp, golden crust while the inside stays tender — that crust is what gives them a satisfying, burger-like bite. Meanwhile, toast the buns with a little garlic butter until they are golden and fragrant, a small step that makes a big difference. Build the burger with the crisp patty, the warm garlicky bun, and whatever fresh toppings you love, and it eats every bit as generously as any burger should.

Jorj Morgan

Chickpea Veggie Burgers

A 15-minute in plant-forward structure. This utilizes a high-fiber chickpea base stabilized by an herbal mixture of fresh cilantro and citrus. Pan-seared to achieve a golden crust and paired with garlic-toasted whole-grain buns, this transforms pantry staples into a sophisticated, garden-to-table lunch.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 patties

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

For the Patties

• 1 12-ounce can chickpeas, drained
• 1 cup fresh cilantro leaves chopped
• 3 tablespoons fresh lemon juice
• ½ cup unbleached all-purpose flour
• ½ cup Italian seasoned breadcrumbs
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 2 tablespoons high-quality olive oil for frying

For the Buns & Garnish

• 6 whole-grain hamburger buns
• 1 tablespoon unsalted butter chilled
• 1 teaspoon garlic minced
• 1 English cucumber sliced
• 1 small red onion thinly sliced
• 3 tablespoons feta cheese crumbled

Method

 

Make the Herbed Mixture

1. In a food processor or high-speed blender, combine the drained chickpeas, cilantro, lemon juice, flour, and breadcrumbs.
2. Season with salt and pepper.
3. Pulse the mixture until a uniform, batter-like consistency forms, ensuring the chickpeas are broken down but still retain slight texture.

Sear the Patties

1. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat.
2. Using a large spoon, transfer the mixture to the pan in batches, shaping each into a uniform patty.
3. Cook the patties for 3 to 4 minutes per side until a shattered, golden-brown crust forms.
4. Transfer the finished patties to a pre-warmed platter.

The Garlic Toasting

1. In a separate small pan over medium-low heat, sauté the minced garlic in butter for 3 minutes until fragrant.
2. Brush the garlic butter generously over the top half of each hamburger bun.
3. Place the buns in an oven preheated to 375°F for 5 to 8 minutes until the edges are golden and crisp.

The Final Assembly

1. Place the seared chickpea patties on the bottom halves of the toasted buns.
2. Top with sliced English cucumber, red onion, and a crumble of feta cheese.
3. Secure the garlic-buttered bun tops and serve immediately while the patties are still piping hot.