Monday, August 3, 2015

Garden Veggie Burgers

UPDATED 12-29-2020
I have been wanting to make a whole foods veggie burger with chickpeas, and so I've taken a mixture of a few recipes I found and created this fabulous garden veggie burger made without any oil.

NOTE: You can also use a burger press to shape the patties and bake them uniformly.
Check out my article on this product!

3 cups of home-cooked or canned chickpeas (garbanzo beans), rinsed and drained
1 large carrot, roughly chopped
1 red or orange bell pepper, roughly chopped
1 clove of garlic
1 handful of fresh basil (this is essential in the recipe!)
1-1 1/2 cups of old-fashioned oats
1/2 cup nutritional yeast flakes
1/2 t. salt
black or cayenne pepper to taste
1/2 t. apple cider vinegar
1 T. ketchup
1 T. Sriracha sauce (optional but highly recommended!)

In a food processor, chop the carrots, bell pepper, and garlic with the S-blade. Add in the chickpeas and basil and chop into small pieces. Add in the oats, nutritional yeast flakes, salt, pepper, vinegar, and ketchup and pulse together thoroughly. Add a small bit of water if the mixture doesn't stick together well.

Preheat oven to 400 degrees F. (or 375 convection). Line a baking sheet with parchment paper or Reynolds NON-STICK foil. Set aside.

Press burger mixture into plastic
wrap-lined top
Turn out mixture onto a parchment-lined baking sheet
Bake at 400 degrees for 30 minutes, flip, then for 5-10 more minutes

To make perfectly round-shaped burgers, place a piece of plastic wrap in the top of a jar the size you want them to be. I used our large peanut butter jar top. Scoop some of the burger mixture into the plastic wrap and press down until it fills the top. Lift out the plastic wrap with the burger mixture (now shaped) in it, and flip it onto the lined baking sheet.
NOTE: You can also use a burger press. Check out my article on this product!

Bake the burgers on one side for 30 minutes. Flip the burgers to the other side and bake for 10-15 more minutes, or longer if you want them drier and crispier. Serve with mashed avocado, tomatoes, lettuce, and condiments that you like! OR, crumble and serve on a salad. That is my favorite way!

NOTE: You can double the recipe and freeze the BAKED burgers individually by wrapping each cooled patty in plastic wrap. Then, store all the wrapped patties in an air-tight container in the freezer. All you have to do it warm them up in the toaster oven for a quick dinner!


  1. These were awesome!!! Thanks, Sweetie!!!

  2. Yummy. Looks good. I'm going to try these soon. They look pretty easy. Thanks

  3. I'm going to sub in Romano beans in place of the chickpeas, I have never liked the taste of them. This recipe sounds easy enough to make & I love the fact that they can be frozen. Thanks so much Amy!

    1. Nettie...Let me know how they come out!!!

  4. I have a question: I would like to make these, but my son is allergic to oats. Do you have a suggestion about what I could use in place of them?

    1. You could try using cooked brown rice or quinoa as a replacement. I'm sure they would work fine!

  5. I put these on my menu and now everyone is asking for them again. Will increase spices slightly next time.