Chickpea Burger Recipe

Our chickpea burger recipe has chickpeas patties stacked upon layers of green lettuce, tomatoes, red onions, a mayo-ketchup sauce, and buttery buns—offering multi-flavors and satisfying bites.

cook TIME 13 mins
prep TIME 7 mins
total TIME 20 mins

Course: Main DishCuisine: American, Global

Keyword: chickpea burger, chickpea burger recipe, how to make chickpea burger

Servings: 4 servings

Calories: 476 kcal

Ingredients (18)

18 oz canned chickpeas
4 hamburger buns
6 oz tomatoes sliced
4 oz green lettuce
2 oz onion diced
2 oz red onion sliced
1/4 cup coriander chopped
2 tbsp parsley chopped
2 tbsp olive oil
2 tbsp unsalted butter
1 medium egg
1/2 cup plain panko breadcrumbs
1 tbsp all-purpose flour
1 tbsp lime juice
2 tbsp Heinz ketchup
2 tbsp Japanese mayonnaise
1 tbsp garlic minced
1/4 tsp salt

INSTRUCTIONS

Prep:

Slice off the stem of the tomatoes then cut them crosswise into 1/4-inch slices.

Remove the root of the green lettuce and separate the leaves from the bulb. Rinse the leaves under running water, then pat them dry with a paper towel.

Halve the onion lengthwise and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.

Halve the red onion lengthwise and remove the root and head. Grip the half by the side and make 1/8-inch slices across the half.

Finely chop the coriander.

Finely chop the fresh parsley.

Finely mince the garlic.

Cook:

Blend the patty ingredients: In a food processor, add 18 oz canned chickpeas, 2 oz diced onion, 1 tbsp minced garlic, 1/4 cup chopped coriander, 1/2 cup plain panko breadcrumbs, 1 medium egg, 1 tbsp all-purpose flour, 1 tbsp lime juice, 2 tbsp parsley, and 1/4 tsp salt. Blend until well combined and smooth.

A food processor filled with breadcrumbs, chickpeas, diced onion, and chopped coriander.

Make the sauce: In a small mixing bowl, add 2 tbsp Japanese mayonnaise and 2 tbsp Heinz ketchup. Whisk well.

Two hands using a wooden spoon to mix a milky orange sauce in a small glass bowl.

Butter the buns: Halve each burger bun, then butter both sides evenly.

A hand holding up half a burger bun while the other hand sweeps butter onto the bun's inner surface.

Toast the buns: Place the halved buns cut-side down on a medium-heat pan. Pan-sear them for 2 minutes, then remove them from the heat.

A pair of tongs picking up half a burger bun that's been cooked on a large pan.

Shape the chickpea patties: Divide the chickpea mixture into four equal portions and shape them into 1/2-inch thick patties.

A hand wearing a disposable plastic glove holding a pattie of blended chickpeas.

Pan-sear the chickpea patties: Place a large non-stick pan over medium heat and add 2 tbsp olive oil. When the oil is hot, add the chickpea patties. Pan-sear each side for 5 minutes (10 minutes in total). Remove them from the heat and set them aside to cool.

A large pan cooking four hamburger buns on a portable gas stove.

Assemble the chickpea burgers: Layer the green lettuce, sliced tomato, sliced red onions, and chickpea patties on the burger buns. Add the mayo-ketchup sauce and enjoy!

A chickpea pattie drizzled with a sauce stacked on top of lettuces and tomatoes, all laid on a round white plate.

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