A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.

Makes: About 8 burgers

• 1 tablespoon olive oil
• 1 medium onion, minced
• 2 medium carrots, thinly sliced
• 2 large celery stalks, strings removed and diced
• 2 cloves garlic, minced
• 1 ½ cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed
• ½ cup wheat germ, quinoa flakes, hemp seeds,
  or quick-cooking oats, or a combination
• 2 teaspoons salt-free seasoning blend (such as Frontier or Mrs. Dash)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Juice of ½ lemon (about 2 tablespoons)
• 2 tablespoons tahini (sesame paste)
• ¼ cup fresh parsley or cilantro leaves
• Salt and freshly ground pepper to taste

Preheat the oven to 350 degrees F.

Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, celery, and garlic, and sauté until all the vegetables are tender and golden.

Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

Drop by ⅓ cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently.

Bake for 30 minutes, flipping each burger after 20 minutes. Serve on bread or rolls or on their own; either way, they’re made even more delicious with Quick Tartar Sauce, following.

Quick Tartar Sauce

Makes about ⅔ cup

• ½ cup vegan mayonnaise
• 1 tablespoon sweet pickle relish
• 1 to 2 teaspoons prepared mustard, or to taste

Combine all the ingredients in a small bowl and stir together until well blended.

More Vegan Main Dishes

Comments

1. jeanette says

   June 23, 2011 at 12:59 pm

   This was a very good receipe, they came out really tasty. I have made them a couple of times already and actually was thinking of just making the receipe and just use it as a spread and not even make a burger. Nice to have that as an option, can’t do that with real meat. lol

2. Darcy says

   February 27, 2012 at 4:26 pm

   I thought these were pretty good, definetly worth making. However, I think that there should be a warning about processing them too little. A few of my patties crumbled because there was not enough mush in them to hold it together. Other than that, they freeze well and are one of the easiest vegan burgers I’ve tried.

3. Nava says

   February 29, 2012 at 8:36 pm

   Thanks, Darcy. I’ve never had a problem with these crumbling; I just make sure to let them get nice and golden brown on the bottom before flipping; I find that baking them on parchment paper helps, too (which I’ve added to the instructions).

4. Roberta says

   July 16, 2014 at 9:41 am

   Do you have the nutr. facts?

5. elie says

   October 05, 2014 at 8:30 am

   Great patties – first ones I’ve ever baked that haven’t fallen apart. This recipe is a keeper! Thanks

6. Nava says

   October 06, 2014 at 8:51 pm

   So glad you enjoyed these, Elie …

7. Melissa says

   January 05, 2017 at 12:03 pm

   Just made these. They were yummy! Can they be frozen? If so, do you have any tips for freezing them?

8. Donna Aschacker says

   May 17, 2017 at 1:14 pm

   Absolutely delicious burger. Also good cold as a sandwich. Flavor was great, definitely a keeper. Do you have a nutritional breakdown of the recipe?

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