Burgers are one of my favorite cheat meals. And I don’t mean the McDonalds or Burger King burgers, but actual fresh homemade burgers. Juicy burgers with fresh cut tomatoes, crispy lettuce, a dollop of mayonnaise and ketchup, finished with a slice of melty cheddar cheese. Ohhh yum! Foodgasm 😉 I really love my meats. However, I do have my vegetarian moments sometimes. Just like last weekend, when we enjoyed these soft and flavorful chickpea burgers. 100% vegetarian and 100% delicious. Honestly, even my must-always-eat-meat-boyfriend loved these! He wanted more! I have no choice but to share the recipe, right? ^^
The patties for these burgers are super easy to make. It even calls for canned chickpeas! I know right? Too easy.. Anyway, to make these patties, I love using Bonduelle Chickpeas. I’m not sure in which countries this brand is sold, but the chickpeas from this brand contain very little water. You want to have little water, as any excess water can make your patties soggy. Soggy patties break apart easily. No good. However, if you can’t find this kind of canned chickpeas, don’t panic just yet! Buy any other brand, drain the chickpeas well and pat dry thoroughly with a (paper) towel. Works great too 😉
To boost the flavor of these patties, I added an assortment of spices. However, feel free to add or remove any spices to your liking. For example, I added ¼ tsp chili powder, which is enough to add flavor but doesn’t bring the heat. If you like heat, add some more chili powder. In addition, adjust the amount of salt to your taste too. As long as you haven’t added the egg, you can taste your mixture as much as you’d like 😀 Really, cooking is all about taste and (fortunately) taste varies per person.
The amounts in this recipe makes about 4-6 large burgers. If you want, you can also make small patties and turn this recipe into sliders! Great for parties. Just make sure you adjust cooking time to prevent the patties from burning. And although these vegetarian chickpea patties are ideal for vegetarian burgers, you can also eat the patties as is with (extra) vegetables and potatoes/rice on the side as a delicious, healthy, vegetarian dinner! Oh the endless options. Take your pick 😉
Would you try a vegetarian burger?
- 2 cans of chickpeas*, washed and drained (530 g)
- 1 large onion, chopped
- 150 g breadcrumbs
- 1 Tbsp dried parsley
- 2 tsp cumin
- 2 tsp paprika powder
- ¼-½ tsp chili powder, optional
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp salt
- pepper, to taste
- 1 egg (L), lightly beaten
- 1 small can of corn, washed and drained (130 g)
- 1-2 Tbsp oil (to bake the patties)
- 4 burger buns
- 150 g lettuce, chopped
- 4 slices cheddar cheese
- 1-2 tomatoes, sliced
- 4 large pickles, sliced
- 2-4 Tbsp mayonnaise (optional)
- 2-4 Tbsp ketchup (optional)
- Pat the drained chickpeas dry with a paper towel.
- In a foodprocessor, pulse the chickpeas until you get a crumbly dry mixture.
- Transfer the chickpeas to a large mixing bowl.
- Add the chopped onion, breadcrumbs, spices and salt. Mix with a (wooden) spoon/spatula until well combined.
- Mix in the beaten egg until well combined.
- Pat the corn kernels dry with a paper towel and fold it in the burger mixture.
- Using your hands, form 4-6 patties (depending on the size) from the mixture.
- Let the burgers set in the fridge for 1-2hours.
- Heat some oil in a non-stick pan on medium high heat.
- Bake the patties 3-5 minutes (depending on thickness) on each side or until golden brown.
- Build the burger with the rest of the ingredients as desired. Serve with fries or chips on the side.**
- * Preferably a brand with little water. I used Bonduelle Chickpeas (Dutch), which contains very little water.
- ** You can also eat the patties as is with vegetables and potatoes/rice on the side.