Chickpea Burgers
Chickpea Burger Recipe
Photo: Liz Andrew/Styling: Erin McDowell

Let's talk about chickpeas for a minute. Yes, they are at their most glorious in hummus form. However, our chickpea burgers make a strong case for how versatile this legume really is. The patties are filling and flavorful, and even the staunchest of meat eaters can't argue that they make a darn good burger.

RELATED: Recipes to Make with a Can of Chickpeas

4 servings


1 15-ounce can chickpeas, drained

½ red onion, chopped

1 garlic clove, smashed

¼ cup sesame seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon smoked paprika

Pinch of cayenne pepper

1 egg

1 cup bread crumbs


4 kaiser rolls, halved

4 tablespoons mayonnaise

1 cup arugula

1 large tomato, thickly sliced

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Make the Patties: In the bowl of a food processor, puree the chickpeas with the onion, garlic, sesame seeds, salt, pepper, paprika and cayenne until smooth. Add the egg and pulse to combine. Add the bread crumbs and mix just until evenly incorporated.

3. Divide the mixture into four even pieces and pat into round patties. (Note: At this point, the patties can be wrapped tightly in plastic wrap and refrigerated for up to three days or frozen for up to a month.)

4. Transfer the patties to the prepared baking sheet and bake until heated through and slightly golden, 15 to 17 minutes.

5. Make the Sandwich: To build each burger, spread the bottom half of each bun with mayonnaise, then place the patty on top. Add ¼ cup arugula, 1 or 2 slices of tomato and the top half of the bun. Serve immediately.


331 calories

10g fat

48g carbs

14g protein

7g sugars


277 calories

14g fat

32g carbs

6g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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