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Chickpea Burger

These burgers are great to batch cook and then freeze for a quick and easy dinner! Thanks to Ashley for sharing this recipe.

Batch-cooking & Freezable
Dinner
Intermediate
Time 60 mins
Skill Level Intermediate
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Ingredients List

Serves 8
  • 1 red onion
  • 8 ounces button mushrooms
  • 2 canned chickpeas cans
  • 1 1/2 cup rolled oats
  • 2 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tbsp dijon mustard
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp parsley
  • 1 tsp dried thyme
  • salt
  • chilli flakes
Metric - US Imperial

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Roughly chop the mushrooms and add to a food processor and pulse 5-7 times until finely chopped. Set aside. If you don’t have a food processor, you can finely chop by hand. 
  3. Sauté the onion in a medium-sized non-stick pan with 3 tablespoons of water. Sauté until the onions are soft (5-7 minutes). Add water as needed to prevent burning.
  4. Add the mushrooms to the pan and continue to cook on medium heat until the mushrooms soften (another 5 minutes) and begin releasing their juices. 
  5. Drain any additional liquid from the pan (it’s important to not add additional liquid to the processor) and transfer the onion/mushroom mix to the food processor. A fine mesh strainer works well to drain any extra liquid. 
  6. Add all other ingredients (except ½ cup oats) and process until well combined but not smooth – you want to maintain some texture. Stop and scrape down the sides of the processor container as needed. If you don’t have a food processor, mash all ingredients together with a potato masher or fork.
  7. Transfer the mix to a large bowl and add the remaining ½ cup oats and mix. 
  8. Scoop out a little less than ½ cup and shape into a burger and place on the baking sheet. Repeat with remaining mix. Bake the burgers for 30 minutes. Flip and bake for another 10 minutes. Remove from the oven and let sit covered for 10 minutes.  See notes if making balls instead of burgers.
  9. Create your burger the way you like it! If you’re looking for suggestions, I like arugula, roasted red pepper, pickles, dijon and mashed avocado!

These burgers are great to make in bulk and then freeze. 

This recipe was from Ashley Madden, you can find more of her recipes here: https://riseshinecook.ca/