Vegan burger with chickpea is a super simple recipe, inspired by humus and falafel recipes. Preparing a vegan burger is very easy and the result is outstandingly delicious.
A vegan burger is a synonym for a healthy burger, the best option for those seeking to cut down calories in a healthy yet delicious way. Besides the high content of nutrients such as magnesium, phosphorus, potassium, calcium, and selenium, it also contains insoluble fiber – the much needed for healthy digestion. The burger patty is made of canned chickpeas and zucchini, these main ingredients combine very well with each other. Moreover, the vegan patty is flavored with spices such as cumin, peanut butter, and olive oil. The topping of the burger can vary from recipe to recipe. I went for a classic one, with lettuce, tomato, and avocado.
How to make vegan chickpea patties?
When cooking vegan chickpea patties, the spices are mandatory! Cummin, fresh coriander, and garlic are must ingredients that give the patties an irresistible aroma.
To make the patties, prepare the ingredients. Thinly slice one small onion, I went for the red ones. Then finely chop some fresh coriander and grate one zucchini. Drain the excess liquid out of the zucchini in order to avoid the patty being too liquid. Now that the veggie is prepared, use a bowl to mince the canned chickpeas with a fork or use an electric blender. At this point spice up the chickpeas with cumin, garlic powder, ground pepper, olive oil, red wine vinegar or lemon juice, salt, and peanut butter or tahini sauce. Finally, stir in the previously sliced onion, coriander, grated and drained zucchini. Stir well until you get a homogeneous composition. It is the perfect time to make vegan patties for the delicious vegan burger.
To form the chickpea patties, grease your palms with olive oil and form the patties with your hands. Make sure the dimension of the patty is equal to the dimension of the burger bun.
How to cook vegan chickpea patties?
I recommend frying the vegan patties over baking them in the oven. The vegan patties need an extra oiliness in order to have the right texture, similar to the burger meat patty. By baking the chickpea patties, you risk drying them too much.
To fry the vegan patties, heat up a skillet with some olive oil, and when hot, add the patties to the skillet. Fry on high heat for 2-3 minutes on both sides, or until slightly crispy and golden. Canned chickpeas are already cooked, the frying process in this case is just to pack the shape and flavors of the patty. That is why is a great recipe to follow, it is made in a time-saving mode with the best results guaranteed.
If you plan to use hydrated chickpeas instead of canned ones, the cooking times will increase. In this case cook the patties for 8-10 minutes on each side on medium heat, preferably under a lid.
Assemble the burger
Slice the bun into 2 halves and place the vegan patty between 2 halves. Add the rest of the toppings. You can add avocado, lettuce, red onion, red onion, and mustard.
- Sauces also play an important role in any type of burger, either regular or vegan. No one wants a dry and tasteless burger. Use a combination of ketchup and vegan aioli sauce for an utterly delicious vegan burger. Or, there is always the irreplaceable tzatziki sauce to save the situation.
- For an extra touch of acidity, you may add some slices of pickles; vegan chickpea patties are a great combination with pickles.
- For a healthy vegan burger, you can use any leaves you want. Choose baby spinach, salad, or arugula.
- Grill the bun if you like the burger crispier.
How to serve the vegan burger?
Serve the vegan burger next to a salad such as the Artichoke salad or Lentil & Mushroom Salad. Don’t forget some Marinated Cherry Tomatoes, these will freshen up the serving. No matter what your choice is, make sure to enjoy every single bite of the began burger!
- 8 oz canned chickpeas
- 2 tbsp peanut butter
- 2 tbsp red wine vinegar
- 1 tbsp sriracha
- 2 tbsp olive oil
- 1 tbsp cummin
- 1 tbsp garlic powder
- 1 small zucchini
- 1 small red onion
- 1 handful cilantro
- 2 medium burger buns
- 1 medium tomato
- 1 medium ripe avocado
- Thinly slice the onion, mince the coriander and grate one zucchini; drain the juice out of the zucchini
- Use a bowl and crush the canned chickpeas with a fork or use an electric blender
- Spice up the chickpeas with cumin, garlic powder, ground pepper, olive oil, red wine vinegar, salt, and peanut butter
- Stir the sliced onion, coriander, and zucchini
- Grease your palms with olive oil and form the patties with your hands. Make sure the dimension of the patty is equal to the dimension of the burger bun
- Heat up a skillet with some olive oil and fry on high heat for 2-3 minutes on both sides, or until slightly crispy and golden
- Slice the bun into 2 halves and place the vegan patty between 2 halves. Add the rest of the toppings