The Best Chickpea Veggie Burgers Recipes

CHICKPEA VEGGIE BURGERS

Steps:

• Place chickpeas and harissa in a large bowl. Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas. (Alternatively, place chickpeas and harissa in a food processor and pulse until a coarse paste forms, 8 to 10 pulses.) Add herbs, panko, lemon juice, salt, and several grinds of pepper. Stir and lightly mash mixture until well combined. Let stand at room temperature for 15 minutes or refrigerate, covered, up to overnight.
• Form mixture into 4 (¾-inch thick) patties. Heat oil in a large nonstick skillet over medium. Add patties and cook, flipping once, until golden brown, about 3 minutes per side.
• Mash avocados and spread evenly on both cut sides of buns. Assemble burgers with patties, tomatoes, onion, and lettuce. Serve alongside additional harissa, if desired.

THE BEST CHICKPEA VEGGIE BURGERS

Steps:

• Heat the avocado oil in a pan on medium-high heat. Add the onion and cook for 2 minutes, then add the garlic, carrots, and cauliflower and let cook for 6-8 minutes.
• Add the veggies to a food processor with the rest of the burger ingredients and pulse until combined, but still has some texture.
• Use your hands to shape into 6-8 patties then place in the fridge for 30 minutes to set.
• Heat some oil a large pan on medium-high heat then place your burgers in the pan. Cook on each side for 3-4 minutes.
• Serve in a bun with your favourite toppings.