These savory chickpea lentil burgers are filled with wholesome and hearty plant-based ingredients. They are SO much better than any store-bought veggie burger and will leave you feeling satisfied.
Chickpea veggie burgers are great for BBQ's, meal prep, weeknight vegetarian dinners and more! They pair well with rosemary potato wedges, broccoli and beet salad or air fryer butternut squash fries.
Homemade veggie burgers are delicious! There are so many variations of veggie burgers, from beet black bean burgers to lentil black bean burgers there is certainly something for everyone.
Don't forget to add your favorite toppings like sliced avocado, quick pickled red onions or spicy sriracha sauce. Yum!
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Why You'll Love This Recipe
- This vegan recipe is made with pantry basics! I bet you already have most of the ingredients at home.
- Chickpea and lentil burgers are freezer-friendly.
- Homemade veggie burgers tastes so much better than store-bought!
Ingredients Notes
- Flax egg - you will need ground flax seed and water which will act as a binding agent.
- Garlic & onion - help build out layers of flavor in each bite.
- Mushrooms - sautéed mushrooms add the savory, umami element to this dish.
- Thyme - this simple seasoning pairs well with the mushroom and onions
- Rolled oats - when mixed with wet ingredients they get slightly sticky which helps the patties adhere together.
- Chickpeas - also known as garbanzo beans. Look for reduced-sodium cans.
- Lentils - look for a 15 oz can of lentils. You can also use homemade lentils, but using a can of lentils will keep this recipe quick.
- Reduced-sodium soy sauce - adds umami to the burgers and bring out the flavors in the mushrooms
- Ketchup - adds a hint of sweetness to help balance out the flavors.
See recipe card for quantities.
Substitutions & Variations
- Flax egg - you can use a regular egg if your not vegan.
- Oats - you can use short-grain rice in place of the oats, but the burger patties will note be quite as sticky.
- Ketchup - swap in barbecue sauce in place of ketchup.
- Spicy - add ¼ teaspoon of cayenne pepper.
Step by Step Instructions
Combine the ground flax seed and water in a small bowl. Whisk together and set aside for 5 minutes.
Sauté the mushrooms, onion and garlic for 8-10 minutes until the onions are translucent and mushrooms become soft.
Add the sautéed onions and mushroom to a food processor. Add the flax egg, chickpeas, lentils, rolled oats, soy sauce and ketchup.
Pulse together until the chickpeas are mashed. You may want to scrap the sides down between pulses. Do not over blend.
Divide the burger mixture into 8 equal sized portions. Using your hands, form each portion into a patty about ½ an inch to ¾ of an inch thick.
Fry the chickpea burgers in olive oil for about 5 minutes per side over medium heat. Serve on a bun with your favorite toppings and enjoy!
Hint: I recommend using a cast-iron pan to cook the chickpea patties.
Storage & Freezing
Store the veggie burgers in an airtight container in the fridge for up to 5 days. Freeze leftovers for up to 3 months. I recommend separating each patty with a layer of wax paper or parchment paper so you can easily separate them once frozen.
You can also freeze the burgers before you cook them after you form the patties. Make sure to thaw before cooking.
Top tip
Do not move the burgers around the pan when they are cooking. Let them sit for 5 minutes, untouched, before flipping them over to the other side. This allows a nice crust to form on the burger.
Again, I recommend using a cast-iron pan to cook homemade vegan burgers.
Frequently Asked Questions
Yes but you will need to carefully check the ingredients of each item. Swap out the soy sauce for tamari or coconut aminos. Make sure to use gluten-free oats and gluten-free buns.
Yes you can made this without a food processor but it will require more chopping. Make sure to finely dice the onions and mushrooms. Additionally you will needs to use a potato masher or fork to smash the chickpeas and lentils so they are able to mix more cohesively. Hand mix all of the ingredients together until the mixture becomes sticky and then form the mixture into burger patties.
Chickpea Lentil Veggie Burgers
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 tablespoons olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 4 ounces mushrooms sliced
- 1 teaspoon thyme
- 1 (15) ounce can reduced-sodium chickpeas, drained and rinsed
- 1 (15) ounce can lentils, drained and rinsed
- 1 cup rolled oats
- 2 teaspoons reduced-sodium soy sauce
- 1 tablespoons ketchup
- 8 hamburger buns
Optional Toppings
- Lettuce
- Tomato
- Onion
- Ketchup
Instructions
- Combine the ground flax seed and water in a small bowl. Whisk together and set aside for 5 minutes to form a "flax egg."
- Add 1 tablespoon of oil to a pan. Sauté the onion, garlic and mushrooms over medium heat for 8-10 minutes until softened.
- Add the sautéed veggies to a food processor along with the flax egg, chickpeas, lentils, rolled oats, thyme, soy sauce, and ketchup.
- Pulse together until the chickpeas are broken down. You may want to scrap the sides down between pulses. Do not over blend, you still want some texture to the burger patties.
- Divide the burger mixture into 8 equal sized portions. Using your hands, form each portion into a patty about ½ an inch to ¾ of an inch thick.
- Add 2 tablespoons of olive oil to a cast-iron pan over medium heat. When the pan is hot, add the burgers. Cook the burgers 5 minutes per side. Look for a nice crust to form on each side of the burger, as that helps it to hold its shape.
- Serve the burgers on buns with your favorite toppings and enjoy!
Em says
The mushrooms add so much flavor to this dish! I think it’s my favorite veggie burger recipe so far. Yum!