Vegan BBQ Smoked Chickpea Burger
Smoky, saucy, and satisfying enough to win over even the most devoted meat-eater, this chickpea burger is the kind of plant-based dinner that earns a permanent spot in the weekly rotation. The patties get their deep, BBQ-joint flavor from smoked paprika, cumin, soy sauce, and a glossy glaze built from BBQ sauce, apple cider vinegar, and liquid smoke — no shortcuts, just real layered flavor. Mashing the chickpeas with rolled oats and tomato paste creates a sturdy, hearty texture that holds together beautifully in the pan and develops a genuinely crispy crust. Chilling the patties before cooking is the move that makes all the difference, keeping everything firm so they sear rather than steam. The glaze caramelizes right in the skillet during the final minute of cooking, giving each patty those sticky, lacquered edges you'd expect from something that spent hours over a smoker. Stacked on toasted vegan buns with crisp romaine, fresh tomato, and a swipe of vegan mayo, each burger is a full, crave-worthy meal — and this recipe makes four, so the whole table is covered.
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup rolled oats
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 2 tbsp olive oil, divided
For the BBQ glaze
- ½ cup bbq sauce
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
For serving
- 4 vegan burger buns
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced (optional)
- vegan mayonnaise, for spreading (optional)
Instructions
- 1
Spread the drained chickpeas on a parchment-lined baking sheet and pat thoroughly dry with paper towels — the drier they are, the better the patties will hold together and crust.
- 2
Transfer the dried chickpeas to a large mixing bowl. Add the rolled oats, tomato paste, soy sauce, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mash with a potato masher or fork until the mixture is mostly smooth with some texture remaining — about 80% mashed, with visible chickpea pieces throughout.
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