Vegan Creamy Sesame-Garlic Chickpea Burger
These plant-based burgers are deeply savory and satisfying in a way that makes you forget you're eating something built entirely from pantry staples. Chickpeas get mashed to a chunky, textured base — not smooth, not mushy — then seasoned with tahini, minced garlic, soy sauce, and toasted sesame oil before being pressed into thick, golden patties. The trick of drying the chickpeas thoroughly and chilling the shaped patties before cooking means they hold together beautifully in the pan and develop a genuinely crispy crust. While the patties sear, you whisk together a creamy sesame-garlic sauce with tahini, lemon juice, and a splash of soy sauce that ties the whole thing together. Each toasted bun gets loaded with a patty, crunchy shredded red cabbage, cool cucumber slices, and a generous drizzle of that sauce — four servings of serious flavor with zero compromise. Everything in this recipe is straightforwardly plant-based, so there's no need to audit labels or swap out ingredients to make it work for you.
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- 2 tbsp sesame seeds
- 2 tbsp olive oil
For the sesame-garlic sauce
- ¼ cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 3–4 tbsp water
For serving
- 4 vegan burger buns, split and toasted
- 1 cup shredded red cabbage
- 1 medium cucumber, thinly sliced
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
Pat the drained chickpeas dry with a clean kitchen towel, then spread them on the towel and press gently to remove as much moisture as possible — drier chickpeas hold together better.
- 2
Transfer the chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly broken down with some larger pieces remaining — the mixture should look chunky and hold together when pressed, not smooth like hummus.
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