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Vegan Chickpea Burgers

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  • Author: Kara Lydon
  • Total Time: 47 minutes
  • Yield: 6 burgers 1x
  • Diet: Vegan

Description

These vegan chickpea burgers are nourishing and packed with bold flavor. They’re perfect baked or grilled in a cast iron pan and are delicious when smothered with my smoked paprika vegan aioli.

Ingredients

Scale

For the burgers:

  • 1 tablespoon ground flaxseed
  • 1 15.5 ounce can chickpeas, drained and rinsed (about 1.5 cups) *
  • 2 cloves garlic, minced
  • 1 shallot, minced (about 1/4 cup)
  • 1 large carrot, peeled and grated
  • 1 cup cooked quinoa *
  • 1/3 cup rolled oats
  • 1/3 cup hemp seeds
  • 2 teaspoons white miso paste
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 6 hamburger buns
  • Optional, for serving: lettuce, tomato, onion, avocado

For the vegan garlic aioli:

  • 2 tablespoons aquafaba (from can of chickpeas)
  • 1 clove garlic, grated or minced
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/2 cup olive oil

Instructions

For the burgers:

  1. In a small bowl, stir together flaxseed and 3 tablespoons water and let sit for at least 5 minutes or until thickens.
  2. In a food processor, add chickpeas and pulse until chickpeas are ground or use a potato masher or the back of a fork to mash chickpeas.
  3. In a large bowl add ground chickpeas, garlic, shallot, carrot, quinoa, rolled oats, hemp seeds, miso, paprika, cumin, coriander, salt and flax egg. Mix ingredients together until combined. Season with pepper, to taste.
  4. Using your (clean) hands, press burger mixture together to form a round. Cover and refrigerate for 30 minutes.
  5. Form mixture into six burger patties.
  6. Add olive oil to a cast iron grill pan (or any non-stick skillet) over medium heat. Add burgers and cook until browned, about 3-4 minutes per side. *
  7. Serve burgers on buns with desired toppings (lettuce, tomato, onion, avocado) and vegan aioli.

For the vegan garlic aioli (makes 1/2 cup): 

  1. Add aquafaba, garlic, lemon juice, salt, and smoked paprika to a blender (or tall measuring cup if using an immersion blender).
  2. With the blender or immersion blender running, slowly drizzle in olive oil until thick and creamy.
  3. Serve with vegan chickpea burgers.

Notes

  1. Save the leftover chickpea juice (aquafaba) from the can for the aioli.
  2. Cook quinoa according to package instructions. 1/3 cup dry quinoa yields 1 cup cooked quinoa.
  3. To bake burgers, preheat oven to 400 degrees F and line baking sheet with parchment paper. Bake burgers for 15 minutes, flip, and bake for another 10-15 minutes, or until burgers are browned and crispy to the touch.
  • Prep Time: 40 minutes
  • Cook Time: 7 minutes
  • Category: Dinner
  • Method: Cast Iron
  • Cuisine: Vegan

Find it online: https://karalydon.com/recipes/vegan-chickpea-burgers/