Chickpea-Mushroom Veggie Burgers
4.2
(26)
All it takes are 10 ingredients and a little time to batch up homemade veggie burgers that are packed with dynamic flavor and texture. “Mushrooms add rich umami to vegan burgers, and they’re naturally low in sodium and saturated fat,” says dietitian and heart health coach Heather Shasa. We then blend those mushrooms with browned chickpeas, fluffy quinoa, nutty tahini, and creamy miso. “Combined with the additional fiber from chickpeas and quinoa, these create a satisfying burger option fit to help lower cholesterol levels,” Shasa points out for those watching their heart health. If making these gluten-free, you get an extra boost from oat flour too. Just be intentional about choosing your fixings—not all mayo, buns, and cheese are created equal.
The process requires a touch of planning—you want to freeze the chickpea-mushroom burger patties for a good two hours so that they bind together before being baked. But they then turn out as juicy and crisp as your favorite smash burger. And having a batch in your freezer to bake on demand means access to an easy, quick dinner for any night of the week.
Recipe information
Total Time
1 hour, plus chilling
Yield
Makes 8
Ingredients
Preparation
Step 1
Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8–10 minutes. Drain well and let cool at least 10 minutes.
Step 2
Meanwhile, heat ¼ cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8–10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
Step 3
Add mushrooms, tahini, miso, and ¼ cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
Step 4
Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25–30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
Step 5
Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
Step 6
Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
Recipe notes
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