Today is all about veggie burgers. Particularly, chickpea veggie burgers.
And before I even dive into the scoop about this specific veggie burger, I have to fully disclose something.
I really, really, really enjoy regular burgers. Beef, pork, chicken or turkey burgers: I see you, and I eat you.
They’re delicious, and I love a burger on a toasted bun with melted cheese, thick slices of tomato, ketchup, mustard and mayo.
I’m a Midwestern gal; I can’t help it, and I don’t feel bad about it.
But, I will tell you that I also really, really, really enjoy veggie burgers.
Not as a replacement for regular burgers, but as a completely different, separate sandwich, if you will.
I think it’s fun to celebrate beans and veggies in different ways, and there are so many fun combos to make a stellar veggie burger.
When I make veggie burgers, I usually start with a base of beans/legumes, eggs and breadcrumbs.
Then, I like to toss in some onion, garlic, herbs and spices to get that flava flav. And then I add in any extras for nutrition, color, fun and even more flavor.
These chickpea veggie burgers are extra special because they have all of the above, and more:
- Garbanzo beans. I always have a can or two in my pantry because it allows me to make hummus on the fly.
- Eggs and breadcrumbs. Holds our veggie burger friends together in a nice patty (think meatballs). These ingredients are definitely necessary, but I’ve seen recipes out there sans eggs (for a vegan burger). I’m not sure how that works, but I’m seriously curious.
- Onion and garlic. A given – I put these 2 ingredients in almost everything I eat. Almost.
- Herbs and spices. The perfect amount of salt and pepper can do wonders for recipes. Wonders, I tell ya’. Oh, and I threw some chives in for good measure.
- Extras. Fresh lemon juice and zest and fresh watercress. You guys, don’t miss these two ingredients. Now that I’ve added lemon zest and juice to this veggie burger, I cannot have another veggie burger without it. I also will never make veggie burgs without at least two handfuls of watercress. What’s watercress, you ask? Well, it’s a green that’s packed with nutrition and adds so much color and freshness to the burgers. Yes, yes, yes!
These Chickpea & Watercress Burgers have some serious flavor, my friends.
Oh! You also can’t forget the toasted bun (always a must), thick slices of tomato and avocado, another handful of bright green watercress and alla that spicy garlic aioli.
Seriously, don’t forget that last part. Spicy garlic aioli on these veggie burgers = life.
Other chickpea recipes you’ll love:
- Chickpea Coconut Curry
- Kale & Crispy Chickpea Caesar Salad
- Carrot, Chickpea & Raisin Salad
- Mediterranean Chickpea & Tuna Salad
Chickpea Veggie Burgers
Easy veggie burgers made with chickpeas, lemon, greens and chives atop a whole grain bun with spicy garlic aioli.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Makes 4 burgers 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 cups watercress, roughly chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ½ cup Panko breadcrumbs
- 2 large eggs
- Zest and juice of 1 small lemon
- 1 tablespoon chopped fresh chives
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Spicy Garlic Aioli:
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha or chili garlic sauce
- 2 cloves garlic, peeled and minced
- Coarse salt and ground black pepper, to taste
To Assemble Burgers:
- 4 whole grain buns, toasted
- Sliced avocado, sliced tomato & watercress, for topping
- Heat 1 tablespoon olive oil in a cast iron skillet or large non-stick skillet to medium heat. Add onion and sauté 3-4 minutes, until soft. Stir in watercress and garlic and sauté 1-2 minutes, until watercress is wilted and garlic is fragrant.
- Transfer onion and watercress mixture into the bowl of a food processor. Add chickpeas, breadcrumbs, eggs, lemon, chives, salt and pepper. Process until a smooth paste forms. Remove blade from food processor, then form 4 equal-sized patties. Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.
- To make the aioli, whisk together yogurt, mayo, chili garlic sauce, garlic and a pinch of salt and pepper in a glass bowl. Fit it with a lid and refrigerate.
- To cook burgers, heat remaining tablespoon of olive oil in the same skillet to medium-high heat. Place burgers in the hot oil and cook 4-5 minutes on each side, until each side has a crispy brown crust.
- Serve burgers on whole grain bun with avocado, tomato, watercress and aioli.
Cooking Tip: The burgers can also be cooked in the oven at 375 degrees for 10-15 minutes.
- Serving Size: 1 burger
- Calories: 531
- Sugar: 11g
- Sodium: 538mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 16g
- Protein: 22g
- Cholesterol: 97mg
Keywords: quick and easy, from scratch, make ahead, healthy, simple