Vegan Chickpea Burger
These hearty patties prove that a plant-based burger can hold its own against any cookout classic. Chickpeas get mashed into a coarse, textured base and seasoned with smoked paprika, cumin, tahini, and soy sauce — a combination that delivers real depth and a savory, almost smoky flavor in every bite. Chilling the formed patties before cooking is the key move here, giving them the firmness they need to develop a deep golden crust in the skillet without falling apart. Each burger gets stacked on a toasted vegan bun with crisp romaine, juicy tomato, sharp red onion, creamy vegan mayo, and optional avocado slices for a fully loaded finish. This recipe makes four generous servings, so it's just as good for a weeknight dinner as it is for feeding a crowd. No specialty ingredients, no complicated techniques — just a satisfying, crave-worthy burger that happens to be entirely plant-based.
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup panko breadcrumbs
- 3 tbsp tahini
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- vegan mayonnaise, to taste
- 1 ripe avocado, sliced (optional)
Instructions
- 1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — the drier they are, the better the patties will hold together and brown.
- 2
Transfer the dried chickpeas to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the chickpeas are broken down into a coarse paste, with some whole and half pieces remaining for texture.
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