Just when you thought chickpeas couldn’t get any better, we’ve rounded up 30 mouthwatering vegan burger recipes that’ll satisfy every craving. From quick weeknight dinners to ultimate comfort food, these plant-based patties prove delicious doesn’t have to be complicated. Get ready to fire up your skillet—your new favorite burger awaits in this irresistible collection!
Classic Vegan Chickpea Burger
Oh, you know those days when you’re craving a burger but want something wholesome and plant-based? This classic vegan chickpea burger is your answer—it’s hearty, flavorful, and surprisingly easy to whip up. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh parsley
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 tomato slices
Instructions
1. Preheat a skillet over medium heat and add 1 tbsp olive oil, letting it warm for 1 minute until shimmering.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add 1/2 cup breadcrumbs, 1/4 cup red onion, 2 tbsp parsley, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl.
4. Mix all ingredients with your hands until well combined, which helps bind the mixture without overworking it.
5. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
6. Place the patties in the preheated skillet and cook for 5 minutes on one side until golden brown.
7. Flip the patties carefully using a spatula and cook for another 5 minutes until firm and crispy on the edges.
8. Toast the burger buns in the same skillet for 1-2 minutes until lightly browned, if desired.
9. Assemble the burgers by placing a patty on each bun bottom, topping with 1 lettuce leaf and 1 tomato slice, then adding the bun top.
Got a burger that’s crispy on the outside and tender inside, with a savory kick from the cumin and garlic. Serve it with a side of sweet potato fries or avocado slices for a fresh twist—it’s so satisfying, you won’t miss the meat!
Spicy Sriracha Chickpea Burger
Got a craving for something bold and meatless? This spicy sriracha chickpea burger is your answer—it’s packed with flavor, easy to whip up, and totally satisfying. You’ll love the kick from the sriracha and the hearty texture from the chickpeas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Preheat a skillet over medium heat and add 1 tablespoon olive oil.
2. In a large bowl, mash 2 (15-ounce) cans chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 2 tablespoons sriracha sauce, 1 teaspoon garlic powder, and 1/2 teaspoon salt to the bowl.
4. Mix all ingredients until well combined, then form into 4 equal-sized patties, about 1/2-inch thick.
5. Place the patties in the preheated skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
6. Toast 4 burger buns in the skillet for 1-2 minutes until lightly browned, if desired.
7. Assemble the burgers by placing a patty on each bun bottom, then topping with 1 lettuce leaf and 1 slice tomato.
8. Serve immediately while warm.
Kick back and enjoy these burgers—they’re crispy on the outside, tender inside, with a fiery sriracha punch that’s balanced by the cool lettuce and juicy tomato. Try them with a side of sweet potato fries or a dollop of extra mayo for a creamy contrast.
Smoky Barbecue Chickpea Burger
Ready for a burger that’s packed with smoky flavor but skips the meat? This smoky barbecue chickpea burger is a total game-changer—it’s hearty, satisfying, and perfect for your next cookout or weeknight dinner. You’ll love how easy it is to whip up, and trust me, even meat-eaters will be asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup barbecue sauce
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Preheat a skillet or grill pan over medium-high heat to 375°F.
2. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some texture.
3. Add the breadcrumbs, barbecue sauce, smoked paprika, garlic powder, and salt to the bowl.
4. Mix all ingredients together until well combined, using your hands if needed to form a cohesive mixture.
5. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
6. Brush the patties lightly with olive oil on both sides to prevent sticking.
7. Place the patties in the preheated skillet and cook for 5 minutes on the first side, until golden brown and firm.
8. Flip the patties carefully with a spatula and cook for another 5 minutes on the second side, until heated through and crispy.
9. While the patties cook, lightly toast the burger buns in a toaster or on the skillet for 1-2 minutes until warm.
10. Assemble the burgers by placing a lettuce leaf and a tomato slice on the bottom half of each bun.
11. Top with a cooked chickpea patty and add extra barbecue sauce if desired.
12. Serve immediately with the top bun placed on.
So, what’s the verdict? These burgers have a fantastic crispy exterior and a tender, smoky interior that’s bursting with barbecue goodness. Slap one on a bun with all the fixings, or get creative by crumbling it over a salad for a protein-packed twist—either way, it’s a flavor win you’ll want to make again and again.
Mediterranean Chickpea Burger Delight
Unbelievably, you can whip up a delicious, veggie-packed burger that’s bursting with Mediterranean flavors in no time. It’s perfect for a quick weeknight dinner or a fun weekend cookout. You’ll love how simple and satisfying it is.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 1 large egg
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 4 tablespoons tzatziki sauce
Instructions
1. Preheat a skillet or grill pan over medium-high heat.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining for texture.
3. Add the breadcrumbs, red onion, parsley, egg, cumin, salt, and black pepper to the bowl with the chickpeas.
4. Mix all ingredients together until well combined.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
6. Tip: For easier handling, chill the patties in the refrigerator for 10 minutes before cooking to help them hold their shape.
7. Add 1 tablespoon of olive oil to the preheated skillet.
8. Place the patties in the skillet and cook for 4-5 minutes on the first side until golden brown and firm.
9. Flip the patties carefully using a spatula and cook for another 4-5 minutes on the second side until golden brown and heated through.
10. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
11. While the patties cook, lightly toast the burger buns if desired.
12. Remove the cooked patties from the skillet and let them rest for 2 minutes on a plate.
13. Tip: Letting the patties rest helps them set and prevents them from falling apart when served.
14. Assemble the burgers by placing a lettuce leaf and a tomato slice on the bottom half of each bun.
15. Place a chickpea patty on top of the tomato.
16. Spread 1 tablespoon of tzatziki sauce on the top half of each bun.
17. Place the top bun over the patty to complete the burger.
Now, you’ve got a burger with a crispy exterior and a tender, flavorful interior that’s packed with herbs and spices. Naturally, these burgers are fantastic served with a side of sweet potato fries or a simple Greek salad for a complete meal. Enjoy every bite!
Zesty Lemon Herb Chickpea Burger
Gone are the days of boring veggie burgers—this one’s packed with bright, herby flavor and a satisfying bite. You’ll love how easy it is to whip up, and it’s perfect for a quick weeknight dinner or a weekend cookout. Let’s get those chickpeas mashed and ready to go!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 4 tablespoons mayonnaise
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the breadcrumbs, red onion, parsley, dill, lemon juice, olive oil, cumin, salt, and black pepper to the bowl.
3. Mix all ingredients together with your hands until well combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing firmly to prevent crumbling.
5. Heat a large skillet or grill pan over medium-high heat and lightly grease it with olive oil.
6. Cook the patties for 4–5 minutes per side, until golden brown and heated through, flipping once with a spatula.
7. While the patties cook, toast the burger buns in a toaster or on the skillet for 1–2 minutes until lightly browned.
8. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
9. Place a lettuce leaf and a tomato slice on top of the mayonnaise on each bun.
10. Once the patties are cooked, transfer one patty onto each prepared bun bottom.
11. Top with the other half of the bun and serve immediately.
Mouthwatering and hearty, these burgers have a crisp exterior with a tender, flavorful center that’s bursting with lemon and herbs. Try serving them with a side of sweet potato fries or a fresh green salad for a complete meal. They’re so satisfying, you won’t even miss the meat!
Garlic and Rosemary Chickpea Burger
Mmm, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This garlic and rosemary chickpea burger is your answer—it’s packed with flavor, surprisingly simple to make, and totally satisfying. You’ll love how the fresh herbs and spices come together in a patty that holds up beautifully on a bun.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1/2 cup breadcrumbs
– 1 large egg
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 4 slices red onion
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.
2. Add the minced garlic, chopped rosemary, breadcrumbs, egg, salt, and black pepper to the bowl.
3. Mix all ingredients together with your hands until well combined, then divide the mixture into 4 equal portions.
4. Shape each portion into a patty about 3/4-inch thick, pressing firmly to help it hold together during cooking.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the outside.
7. While the patties cook, toast the burger buns in a toaster or under a broiler for 1-2 minutes until lightly browned.
8. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a cooked patty, a slice of tomato, and a slice of red onion.
9. Top with the other half of the bun and serve immediately.
Enjoy how the crispy exterior gives way to a tender, flavorful center with every bite—the garlic and rosemary really shine through. Try serving these with a side of sweet potato fries or a simple arugula salad for a complete meal that’s sure to impress.
Sun-Dried Tomato and Basil Chickpea Burger
Tired of the same old veggie burgers? This sun-dried tomato and basil chickpea burger is a flavor-packed, protein-rich alternative that’s surprisingly easy to make at home. You’ll love the Mediterranean-inspired combination, and it holds together perfectly for grilling or pan-frying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Place the drained chickpeas in a large bowl and mash them with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped sun-dried tomatoes, chopped basil, breadcrumbs, egg, minced garlic, salt, and black pepper to the bowl.
3. Mix all ingredients together with your hands until well combined, about 1-2 minutes. Tip: If the mixture feels too wet, add 1 more tablespoon of breadcrumbs to help it bind.
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to compact them.
5. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the edges. Tip: Avoid flipping too early—let a crust form to prevent sticking.
7. While the patties cook, lightly toast the burger buns in a toaster or on a separate skillet for 1-2 minutes until warm.
8. Remove the patties from the skillet and let them rest on a plate for 2 minutes to firm up. Tip: This resting time helps them hold together better when served.
9. Assemble the burgers by placing a lettuce leaf and a tomato slice on the bottom half of each bun, then top with a patty and the other bun half.
Crunchy on the outside and tender inside, these burgers offer a savory burst from the sun-dried tomatoes with a fresh herbal note from the basil. Try serving them with a side of sweet potato fries or a simple arugula salad for a complete meal.
Sweet Potato Chickpea Burger
A sweet potato chickpea burger is the perfect cozy, plant-based meal you can whip up on a busy weeknight. It’s packed with flavor and holds together beautifully, making it a satisfying alternative to traditional burgers. You’ll love how simple the ingredients are and how hearty it turns out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large sweet potato, peeled and cubed
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 burger buns
– Optional toppings: lettuce, tomato, avocado
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cubed sweet potato on the baking sheet, drizzle with 1/2 tbsp olive oil, and roast for 20 minutes until fork-tender.
3. While the sweet potato roasts, mash the chickpeas in a large bowl with a fork or potato masher until mostly broken down but still slightly chunky.
4. Once the sweet potato is done, let it cool for 5 minutes, then add it to the bowl with the chickpeas and mash together until well combined.
5. Stir in the rolled oats, red onion, garlic, cumin, smoked paprika, salt, and black pepper until the mixture holds together when pressed.
6. Form the mixture into 4 equal-sized patties, about 1/2-inch thick, pressing firmly to help them bind—chilling the patties in the fridge for 10 minutes can prevent crumbling during cooking.
7. Heat the remaining 1/2 tbsp olive oil in a large skillet over medium heat.
8. Cook the patties for 4-5 minutes per side, until golden brown and crispy on the outside, reducing the heat if they brown too quickly.
9. Toast the burger buns lightly in the skillet or oven for 1-2 minutes until warm.
10. Assemble the burgers on the buns with your favorite toppings like lettuce, tomato, or avocado.
Just out of the skillet, these burgers have a crispy exterior with a soft, savory interior from the sweet potato and chickpeas. The cumin and smoked paprika add a warm, smoky depth that pairs perfectly with fresh toppings. Try serving them with a side of baked sweet potato fries or a tangy yogurt sauce for an extra flavor boost.
Thai-Inspired Chickpea Burger
Ready for a burger that’s packed with flavor but totally plant-based? This Thai-inspired chickpea burger is a delicious twist on the classic, combining creamy chickpeas with zesty Thai flavors. You’ll love how easy it is to whip up for a quick weeknight dinner or a fun weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1 tablespoon soy sauce
– 1 tablespoon red curry paste
– 1/2 cup panko breadcrumbs
– 2 tablespoons vegetable oil
– 4 burger buns
– 1/4 cup mayonnaise
– 1/4 cup shredded carrot
– 1/4 cup sliced cucumber
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some chunks for texture.
2. Add the red onion, cilantro, lime juice, soy sauce, and red curry paste to the bowl, and mix until well combined.
3. Stir in the panko breadcrumbs to help bind the mixture, which prevents the patties from falling apart during cooking.
4. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty with your hands.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the outside.
7. While the patties cook, toast the burger buns in a toaster or on the skillet for 1-2 minutes until lightly browned.
8. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
9. Top each bun with a cooked patty, then add shredded carrot and sliced cucumber for a fresh crunch.
10. Place the top bun over the fillings and serve immediately.
Perfectly crispy on the outside and tender inside, these burgers burst with tangy lime and aromatic curry notes. Try serving them with a side of sweet potato fries or a simple salad to round out the meal—they’re sure to become a new favorite in your rotation.
Mushroom and Chickpea Burger
Haven’t you ever wanted a veggie burger that actually holds together and tastes amazing? This mushroom and chickpea version is hearty, flavorful, and surprisingly easy to make at home. You’ll love how the earthy mushrooms and creamy chickpeas come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 8 oz cremini mushrooms, finely chopped
– 2 garlic cloves, minced
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 burger buns
– 4 slices cheddar cheese
– 4 lettuce leaves
– 1 tomato, sliced
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add the finely diced yellow onion and cook for 3 minutes, stirring occasionally, until softened.
3. Add the finely chopped cremini mushrooms and cook for 8 minutes, stirring frequently, until all liquid has evaporated and mushrooms are browned.
4. Stir in the minced garlic and cook for 1 minute until fragrant, then remove the skillet from heat and let the mixture cool for 5 minutes.
5. Tip: Letting the mushroom mixture cool prevents the egg from cooking when you mix it in.
6. In a large bowl, mash the drained and rinsed chickpeas with a fork until mostly broken down but some chunks remain.
7. Add the cooled mushroom mixture, 1/2 cup panko breadcrumbs, 1 large egg, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
8. Mix everything together with your hands until well combined.
9. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to help them hold together.
10. Tip: If the mixture feels too wet, add 1 more tbsp of panko breadcrumbs.
11. Wipe out the skillet, add 1 more tbsp of olive oil, and heat over medium heat.
12. Cook the patties for 4-5 minutes per side, pressing down gently with a spatula, until golden brown and firm to the touch.
13. Place 1 slice of cheddar cheese on each patty during the last minute of cooking to melt.
14. Toast the 4 burger buns in a toaster or in the skillet for 1-2 minutes until lightly golden.
15. Tip: Toasting the buns helps prevent them from getting soggy.
16. Assemble the burgers by placing a lettuce leaf and tomato slice on the bottom bun, adding the cheesy patty, and topping with the other bun half.
Mushroom and chickpea burgers have a satisfyingly meaty texture from the mushrooms and a creamy bite from the chickpeas. The smoked paprika adds a warm, smoky depth that pairs perfectly with the melted cheddar. Try serving them with sweet potato fries or a simple side salad for a complete meal.
Buffalo Ranch Chickpea Burger
Get ready to shake up your burger night with a spicy, creamy twist that’s totally plant-based! This Buffalo Ranch Chickpea Burger packs a punch of flavor without any meat, and it’s surprisingly easy to whip up. You’ll love how the crispy patty holds up on a bun with all your favorite toppings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/4 cup buffalo sauce
– 1/4 cup ranch dressing
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1 tablespoon olive oil
– 4 burger buns
– 1/2 cup shredded lettuce
– 1/2 cup sliced tomato
Instructions
1. Preheat a skillet over medium-high heat and add 1 tablespoon olive oil.
2. In a large bowl, mash 2 (15-ounce) cans chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add 1/4 cup buffalo sauce, 1/4 cup ranch dressing, 1/2 cup panko breadcrumbs, and 1/4 cup all-purpose flour to the bowl, mixing until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick, pressing firmly to prevent crumbling.
5. Place the patties in the preheated skillet and cook for 4-5 minutes per side, or until golden brown and crispy.
6. Toast 4 burger buns lightly in the skillet for 1-2 minutes until warm.
7. Assemble the burgers by placing a patty on each bun bottom, topping with 1/2 cup shredded lettuce and 1/2 cup sliced tomato, then adding the bun top.
8. Serve immediately while hot. Perfectly crispy on the outside with a tender, flavorful interior, these burgers are a game-changer for meatless meals. Pair them with extra buffalo sauce for dipping or pile on avocado slices for a creamy contrast—they’re sure to become a new favorite in your rotation.
Teriyaki Pineapple Chickpea Burger
Forget the same old veggie burger—this one’s packed with sweet, savory, and smoky flavors that’ll make you forget it’s plant-based. You’ll love how the teriyaki-glazed pineapple caramelizes on the grill, and the chickpea patty stays perfectly juicy inside. It’s a total crowd-pleaser, whether you’re cooking for a weeknight dinner or a weekend barbecue.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup panko breadcrumbs
– 1/4 cup teriyaki sauce
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 4 pineapple rings (1/2-inch thick)
– 4 burger buns
– 4 lettuce leaves
– 4 slices red onion
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining.
3. Add the panko breadcrumbs, teriyaki sauce, smoked paprika, garlic powder, and black pepper to the bowl.
4. Mix all ingredients with your hands until fully combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing firmly to prevent crumbling.
6. Brush the pineapple rings lightly with olive oil on both sides.
7. Place the chickpea patties and pineapple rings on the preheated grill.
8. Grill the patties for 5–6 minutes per side, until golden brown and firm to the touch.
9. Grill the pineapple rings for 3–4 minutes per side, until caramelized with visible grill marks.
10. Toast the burger buns on the grill for 1–2 minutes, until lightly browned.
11. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun.
12. Add a chickpea patty on top of the lettuce.
13. Top each patty with a grilled pineapple ring and a slice of red onion.
14. Close the burgers with the top halves of the buns.
Zesty and satisfying, these burgers boast a crispy exterior from the grill, while the chickpea center stays tender and moist. The smoky paprika and sweet pineapple balance the savory teriyaki glaze perfectly. Try serving them with a side of sweet potato fries or a crisp salad for a complete meal that’s as vibrant as it is delicious.
Spinach and Feta Style Chickpea Burger
Bored of the same old veggie burgers? You need to try this Spinach and Feta Style Chickpea Burger. It’s packed with Mediterranean flavors and comes together in a snap, making it a perfect weeknight win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 cup fresh spinach, packed
– 1/2 cup crumbled feta cheese
– 1/4 cup plain breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– Optional for serving: lettuce, tomato, red onion
Instructions
1. Preheat a large skillet or grill pan over medium-high heat.
2. Place the drained chickpeas in a large bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
3. Add the fresh spinach, crumbled feta, breadcrumbs, egg, minced garlic, salt, and black pepper to the bowl with the chickpeas.
4. Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty, pressing firmly to prevent crumbling.
6. Add the 1 tablespoon of olive oil to the preheated skillet.
7. Carefully place the patties in the skillet and cook for 4-5 minutes, until the bottom is golden brown and crisp.
8. Gently flip each patty using a spatula and cook for another 4-5 minutes on the second side.
9. While the patties cook, lightly toast the burger buns if desired.
10. Remove the cooked patties from the skillet and let them rest for 2 minutes on a plate; this helps them firm up.
11. Assemble the burgers by placing a patty on the bottom half of each bun.
12. Top with lettuce, tomato, and red onion if using, then add the top bun.
Really, the texture is fantastic—crispy on the outside, tender and flavorful inside with pops of salty feta. The garlic and spinach keep it fresh and vibrant. Try serving it with a side of tzatziki sauce or sweet potato fries for a complete meal that feels anything but ordinary.
Southwest Black Bean and Chickpea Burger
Ooh, you know those days when you want something hearty and flavorful but don’t want to spend hours in the kitchen? This Southwest black bean and chickpea burger is your answer—it’s packed with protein and zesty spices, and it comes together in a flash. Perfect for a quick weeknight dinner or a fun weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped cilantro
– 1 large egg
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 slices cheddar cheese
– 1 avocado, sliced
– 1/4 cup salsa
Instructions
1. Preheat a skillet over medium heat and add 1 tablespoon olive oil.
2. In a large bowl, mash 1 (15-ounce) can black beans and 1 (15-ounce) can chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add 1/2 cup breadcrumbs, 1/4 cup finely chopped red onion, 1/4 cup finely chopped cilantro, 1 large egg, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
4. Mix all ingredients until well combined, using your hands if needed to form a sticky mixture.
5. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick, pressing firmly so they hold together.
6. Place the patties in the preheated skillet and cook for 5 minutes on one side until golden brown and crisp.
7. Flip the patties carefully with a spatula and cook for another 5 minutes on the other side.
8. Top each patty with 1 slice cheddar cheese during the last minute of cooking, covering the skillet briefly to melt the cheese.
9. Toast 4 burger buns in the skillet for 1-2 minutes until lightly browned, if desired.
10. Assemble the burgers by placing a patty on each bun bottom, then topping with 1 avocado slice and 1 tablespoon salsa per burger.
11. Serve immediately.
Here’s the best part: these burgers have a satisfyingly firm yet tender bite, with smoky cumin and a hint of heat from the chili powder. Try them with a dollop of guacamole or extra salsa on the side for an even bigger flavor kick—they’re so good, you might skip the meat burgers altogether!
Curry-Spiced Chickpea Burger
Mmm, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This curry-spiced chickpea burger is your answer—it’s packed with flavor, surprisingly easy to whip up, and totally satisfying. Plus, it’s a great way to use pantry staples you probably already have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 tablespoons mayonnaise
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some texture remaining.
2. Add the breadcrumbs, red onion, mayonnaise, curry powder, cumin, and salt to the bowl.
3. Mix all ingredients together until well combined, using your hands if needed to form a cohesive mixture.
4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.
5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown and crispy.
7. While the patties cook, toast the burger buns in a toaster or on a separate skillet until lightly browned.
8. Place a lettuce leaf and a tomato slice on the bottom half of each toasted bun.
9. Once the patties are cooked, transfer them to the prepared buns and top with the other bun halves.
Zesty and aromatic, these burgers have a crispy exterior that gives way to a tender, flavorful center. For a fun twist, try serving them with a side of mango chutney or a dollop of Greek yogurt mixed with lime juice—it really makes the curry spices pop!
Avocado Lime Chickpea Burger
A veggie burger that actually holds together and tastes amazing? Yes, it’s possible! This Avocado Lime Chickpea Burger is packed with fresh flavor and comes together with minimal fuss. You’ll love the creamy texture and zesty kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 medium avocado, pitted and peeled
– 1/4 cup breadcrumbs
– 2 tbsp fresh lime juice
– 1/4 cup finely chopped red onion
– 1 clove garlic, minced
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 4 burger buns
– Optional for serving: lettuce, tomato, sliced red onion
Instructions
1. Place the drained chickpeas in a medium bowl and mash them thoroughly with a fork or potato masher until mostly broken down but with some texture remaining.
2. Add the avocado, breadcrumbs, lime juice, red onion, garlic, cumin, salt, and black pepper to the bowl with the chickpeas.
3. Mix all ingredients together with your hands or a spoon until fully combined and the mixture holds together when pressed. (Tip: If the mixture feels too wet, add 1 more tablespoon of breadcrumbs to help it bind.)
4. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing firmly to compact.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on the first side, until golden brown and crisp.
7. Gently flip the patties using a spatula and cook for another 4-5 minutes on the second side until heated through and firm. (Tip: Avoid pressing down on the patties while cooking to keep them moist inside.)
8. While the patties cook, lightly toast the burger buns in a toaster or on the skillet for 1-2 minutes until warm.
9. Remove the cooked patties from the skillet and let them rest for 2 minutes on a plate. (Tip: This resting time helps them set and makes them easier to handle.)
10. Assemble the burgers by placing a patty on the bottom half of each bun, then add lettuce, tomato, and sliced red onion if desired, and top with the other bun half.
Now you’ve got a burger that’s satisfyingly firm on the outside yet wonderfully creamy inside. The lime brightens up the rich avocado and earthy chickpeas perfectly. Try serving it with a side of sweet potato fries or a simple cabbage slaw for a complete meal.
Caramelized Onion and Chickpea Burger
Just when you think you’ve tried every veggie burger out there, this caramelized onion and chickpea version comes along to shake things up. It’s packed with savory flavor and has a satisfying texture that even meat-lovers will enjoy. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 4 burger buns
– 4 slices cheddar cheese
– 1/4 cup mayonnaise
– 4 lettuce leaves
– 1 tomato, sliced
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
2. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized.
3. Transfer half of the caramelized onions to a large mixing bowl and set the rest aside for topping.
4. Add the chickpeas to the bowl with the onions and mash with a fork until mostly broken down but still slightly chunky.
5. Stir in the breadcrumbs, egg, minced garlic, smoked paprika, and salt until well combined.
6. Form the mixture into 4 equal-sized patties, about 3/4-inch thick.
7. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
8. Cook the patties for 4-5 minutes per side until golden brown and heated through.
9. Place a slice of cheddar cheese on each patty during the last minute of cooking to melt.
10. Toast the burger buns lightly in a toaster or on the skillet for 1-2 minutes.
11. Spread 1 tablespoon mayonnaise on the bottom half of each bun.
12. Top each with a lettuce leaf, a tomato slice, a chickpea patty, and some of the reserved caramelized onions.
13. Place the top bun on each burger and serve immediately.
Craving satisfied? These burgers have a firm, hearty texture from the chickpeas and a rich, smoky-sweet flavor thanks to those caramelized onions. For a fun twist, try crumbling some crispy bacon on top or swapping the cheddar for pepper jack to add a little heat.
Cauliflower-Infused Chickpea Burger
Just when you think you’ve tried every veggie burger out there, this cauliflower-infused chickpea version comes along to shake things up. It’s hearty, packed with flavor, and surprisingly easy to pull together on a busy weeknight. You’re going to love how the subtle sweetness of the cauliflower plays with the savory chickpeas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 head cauliflower, cut into florets
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 burger buns
– 4 lettuce leaves
– 4 slices tomato
– 4 slices red onion
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cauliflower florets on the baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes until tender and lightly browned.
3. Transfer the roasted cauliflower to a food processor and pulse 5-6 times until it resembles coarse crumbs.
4. Add the chickpeas to the food processor and pulse 3-4 times until roughly chopped but not pureed.
5. In a large mixing bowl, combine the cauliflower-chickpea mixture, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper.
6. Mix with your hands until the ingredients are fully incorporated and the mixture holds together when pressed.
7. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty.
8. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
9. Cook the patties for 4-5 minutes per side until golden brown and firm to the touch.
10. Toast the burger buns lightly in the skillet for 1-2 minutes until warm.
11. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a patty, a slice of tomato, and a slice of red onion.
12. Serve immediately while warm.
You’ll notice these burgers have a satisfyingly firm texture that holds up well without being dry. The cauliflower adds a subtle nuttiness that complements the earthy chickpeas perfectly. Try serving them with a spicy aioli or avocado slices for an extra creamy twist.
Conclusion
Nourishing and versatile, these 30 vegan chickpea burgers prove plant-based eating is anything but boring. Whether you’re craving a classic patty or something bold, there’s a recipe here to satisfy. We’d love to hear which one becomes your new favorite—drop a comment below! If you found this roundup helpful, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
