Chickpea Veggie Burgers

For the best – and we mean best – and most flavorful chickpea veggie burgers, look no further than these! They're made with chickpeas, lemon, greens and chives atop a whole grain bun with spicy garlic aioi.

They'll disappear off the plate in no-time!

How to make chickpea veggie burgers

Featured Ingredients

• Chickpeas: These little legumes are the perfect pantry staple to keep on hand for quick snacks (crispy baked chickpeas are amazing), meals (hello, falafel!), or as an add-in to soups and stews. Also, if you make a big batch from scratch, you can package them into resealable plastic bags in the freezer so you always have them on hand!
• Watercress: If you’re in the mood for nutrient-rich peppery deliciousness, watercress is your newest best friend! Also, when it’s described as “nutrient-rich,” that’s no joke. It’s a great source of vitamin A, vitamin C, and vitamin K. Oh, and did I mention how incredibly delicious it is? If you can’t find watercress at your local market, arugula is a great substitute.
• Panko: This type of breadcrumb is more coarse than regular breadcrumbs and it’s great as a binder for burgers!
• Onions and Garlic: By starting with a base of my favorite alliums, these burgers have a head start toward big and bold flavors.
• Chives: These little flavor bombs are perfect in the chickpea veggie burgers. They add a little freshness, spice, and a kiss of extra savory flavor to the burgers.

Step-by-Step Instructions

1. Heat 1 tablespoon olive oil in a cast iron skillet or large non-stick skillet to medium heat.  Add onion and sauté 3-4 minutes, until soft.  Stir in watercress and garlic and sauté 1-2 minutes, until watercress is wilted and garlic is fragrant.
2. Transfer onion and watercress mixture into the bowl of a food processor.  Add chickpeas, breadcrumbs, eggs, lemon, chives, salt and pepper.  Process until a smooth paste forms.  Remove blade from food processor, then form 4 equal-sized patties.  Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.
3. To make the aioli, whisk together yogurt, mayo, chili garlic sauce, garlic and a pinch of salt and pepper in a glass bowl.  Fit it with a lid and refrigerate.
4. To cook burgers, heat remaining tablespoon of olive oil in the same skillet to medium-high heat.  Place burgers in the hot oil and cook 4-5 minutes on each side, until each side has a crispy brown crust.
5. Serve burgers on whole grain bun with avocado, tomato, watercress and aioli.

Recipe Substitutions and Storage Tips

• Spicy Add-Ins: If you like your food to light you up, add in some finely diced hot peppers (jalapeno, or even habanero, if you’re feeling really adventurous!), hot smoked paprika brings a bright spicy smokiness to the burgers, and of course you could add in a little cayenne. Also, sriracha sauce is always welcome to the party!
• Add cheese: A little feta or blue cheese would be delicious in these burgers!
• Roast the garlic: If you love garlic, but aren’t a fan of it raw, you could roast the garlic with a little olive oil, salt, and pepper before adding it to the aioli.
• Skip the bun: If you’d like to skip the buns, these burgers are amazing on a big plate of baby greens, spinach, or even more watercress to really bring those bold flavors home! Just drizzle with the spicy garlic aioli, and you’ve got the perfect summer dinner salad!
• Can I bake these? Absolutely! Bake them at 375 degrees for 10-15 minutes or until cooked through.
• Can I freeze these? Yes, you can! After you cook the burgers, let them cool down to room temperature, and then flash freeze them on a cookie sheet for about 20 minutes. Then stack them between wax paper in an airtight container for up to two months. To reheat them, just warm them in the oven.
• Serving tip: Serve these burgers with a big basket of French fries, sweet potato fries, onion rings, or fried zucchini.

Other chickpea recipes you'll love:

• Chickpea Coconut Curry
• Kale & Crispy Chickpea Caesar Salad
• Carrot, Chickpea & Raisin Salad
• Mediterranean Chickpea & Tuna Salad

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