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Modified: Oct 27, 2022 | Categories: Main Course

Chickpea Veggie Burgers

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For the 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!

A side shot of a chickpea veggie burgers on a crate.
PIN THIS RECIPE FOR LATER!

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.
Veggie burgers on a crate.

Step-by-Step Instructions

  1. Heat 1 tablespoon olive oil in a cast iron skillet or large non-stick skillet to medium heat.
  2. Add onion and sauté 3-4 minutes, until soft.
  3. Stir in watercress and garlic and sauté 1-2 minutes, until watercress is wilted and garlic is fragrant.
  4. Transfer onion and watercress mixture into the bowl of a food processor.
  5. Add chickpeas, breadcrumbs, eggs, lemon, chives, salt and pepper.
  6. Process until a smooth paste forms.
  7. Remove blade from food processor, then form 4 equal-sized patties.
  8. Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.
  9. To make the aioli, whisk together yogurt, mayo, chili garlic sauce, garlic and a pinch of salt and pepper in a glass bowl.
  10. Fit it with a lid and refrigerate.
  11. To cook burgers, heat remaining tablespoon of olive oil in the same skillet to medium-high heat.
  12. Place burgers in the hot oil and cook 4-5 minutes on each side, until each side has a crispy brown crust.
  13. 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 (like jalapeno), 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? Bake them at 375 degrees for 10-15 minutes or until cooked through.
  • Can I freeze these? 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.
Veggie burgers on a crate.
PIN THIS RECIPE FOR LATER!

Other chickpea recipes you'll love:

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

Chickpea Veggie Burgers

Print Recipe

Easy veggie burgers made with chickpeas, lemon, greens and chives atop a whole grain bun with spicy garlic aioli.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins
  • Total Time: 20-30 mins
  • Yield: Makes 4 burgers 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Burgers:

  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced
  • 2 cups watercress, roughly chopped
  • 3 cloves garlic, minced
  • 2 15-ounce cans chickpeas, drained and rinsed
  • ½ cup Panko breadcrumbs
  • 2 large eggs
  • Zest and juice of 1 small lemon
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper

Spicy Garlic Aioli: 

  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha or chili garlic sauce
  • 2 cloves garlic, peeled and minced
  • Coarse salt and ground black pepper, to taste

To Assemble Burgers:

  • 4 whole grain buns, toasted
  • Sliced avocado, sliced tomato & watercress, for topping

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.

Notes

Cooking Tip: The burgers can also be cooked in the oven at 375 degrees for 10-15 minutes.

Nutrition

  • Serving Size: 1 burger
  • Calories: 531
  • Sugar: 11g
  • Sodium: 438mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 68g
  • Fiber: 16g
  • Protein: 22g
  • Cholesterol: 97mg

Keywords: quick and easy, from scratch, make ahead, healthy, simple

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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