If you’re looking for a burger that’s as hearty as it is wholesome, you’ve just found it. This vegan chickpea and mushroom burger is loaded with rich umami flavor, crispy edges, and a soft, satisfying bite.
It’s the kind of burger that makes even meat-eaters say, “Wait, this is vegan?” (True story — my brother didn’t believe me until I showed him the chickpeas.)
These burgers are perfect for meal prep, casual dinners, or even summer BBQs. Plus, they freeze beautifully, so you can have a quick plant-based meal anytime you want.
Why You’ll Love This Burger
- Hearty and filling: Packed with chickpeas, mushrooms, and oats for the perfect bite.
- Big on flavor: Garlicky, smoky, and savory with hints of herbs and spice.
- Freezer-friendly: Make once, enjoy all week (or freeze for lazy nights).
- Healthy and wholesome: High in fiber, protein, and plant power.
- Totally flexible: Adjust spices, toppings, or even cooking method to your taste.
My friend Maya made these last weekend for her family, and her 10-year-old, who usually “hates anything green,” ended up eating two. That’s how good these are.
Ingredients You’ll Need
For the Patties
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 8 oz (225 g) mushrooms, finely chopped (button or cremini work great)
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ cup rolled oats (or oat flour)
- 1 tbsp ground flaxseed + 3 tbsp water (for a flax “egg”)
- 1–2 tbsp soy sauce or tamari (for umami depth)
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil, for sautéing
For Serving
- 4 vegan burger buns, toasted if desired
- Fresh lettuce or spinach
- Tomato slices
- Red onion rings
- Pickles or avocado slices
- Vegan mayo, mustard, or BBQ sauce
Step-by-Step Instructions
1. Make the Flax Egg
Mix flaxseed and water in a small bowl. Let it sit for 5 minutes until it thickens into a gel.
2. Cook the Vegetables
In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and mushrooms, cooking until the mushrooms release all their moisture and start to brown. Stir in soy sauce and cook another minute. Remove from heat and let cool slightly.
3. Mash the Chickpeas
In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth but still a bit chunky. This helps with texture — don’t overdo it.
4. Mix the Patties
Add the cooked mushroom mixture, oats, flax egg, smoked paprika, oregano, salt, and pepper to the mashed chickpeas. Stir well until combined. If the mixture feels too wet, add more oats; if too dry, add a splash of water.
5. Form and Chill
Divide into 4 equal portions and shape into burger patties. Chill in the refrigerator for 30 minutes (this helps them hold together).
6. Cook the Patties
Pan-Fry: Heat a little oil in a pan. Cook patties for 4–5 minutes per side until golden and crispy.
Oven-Bake: Preheat oven to 375°F (190°C). Bake patties on a parchment-lined tray for 25–30 minutes, flipping halfway through.
Grill: Oil the grates and grill over medium heat, about 5 minutes per side.
7. Assemble the Burger
Toast your buns, spread vegan mayo or sauce, add lettuce, tomato, the patty, and your favorite toppings. Press down slightly and enjoy that perfect bite.
Tips & Variations
- For extra flavor: Add a dash of liquid smoke or Worcestershire (vegan) sauce.
- For a spicier patty: Mix in chili flakes or chipotle powder.
- For gluten-free: Use GF oats and buns, and tamari instead of soy sauce.
- To meal prep: Freeze cooked or uncooked patties in a single layer, then store in a freezer-safe container.
Serving & Storage
Serving: Pair these burgers with sweet potato fries, a crunchy slaw, or a simple green salad.
Storage: Keep leftover patties in an airtight container for up to 4 days in the fridge.
Reheating: Pan-fry or air fry for a few minutes to bring back the crispy texture.
⭐ Recipe Card
Ingredients
Method
- Prepare flax egg: Combine flaxseed and water; let sit for 5 minutes.
- Sauté veggies: Heat oil in a skillet. Cook onion until translucent. Add garlic and mushrooms; sauté until browned. Add soy sauce and stir.
- Mash chickpeas: In a bowl, mash chickpeas with a fork until mostly smooth.
- Mix ingredients: Combine chickpeas, mushrooms, oats, flax egg, paprika, oregano, salt, and pepper. Mix well.
- Form patties: Shape into 4 burgers and chill for 30 minutes.
- Cook:
- Pan-fry: 4–5 minutes per side.
- Bake: 375°F for 25–30 minutes, flip halfway.
- Grill: 5 minutes per side.
- Assemble: Layer buns with sauce, lettuce, tomato, patty, and toppings. Serve warm.
Notes
Notes & Tips
- Don’t skip chilling — it’s what keeps the patties firm.
- For smoky BBQ flavor, brush the patties with BBQ sauce before grilling.
- Freeze raw patties for up to 3 months. Thaw before cooking.
Calories: ~230 | Protein: 9g | Fiber: 7g | Fat: 6g | Carbs: 32g
Instructions
- Prepare flax egg: Combine flaxseed and water; let sit for 5 minutes.
- Sauté veggies: Heat oil in a skillet. Cook onion until translucent. Add garlic and mushrooms; sauté until browned. Add soy sauce and stir.
- Mash chickpeas: In a bowl, mash chickpeas with a fork until mostly smooth.
- Mix ingredients: Combine chickpeas, mushrooms, oats, flax egg, paprika, oregano, salt, and pepper. Mix well.
- Form patties: Shape into 4 burgers and chill for 30 minutes.
- Cook:
- Pan-fry: 4–5 minutes per side.
- Bake: 375°F for 25–30 minutes, flip halfway.
- Grill: 5 minutes per side.
- Assemble: Layer buns with sauce, lettuce, tomato, patty, and toppings. Serve warm.
Notes & Tips
- Don’t skip chilling — it’s what keeps the patties firm.
- For smoky BBQ flavor, brush the patties with BBQ sauce before grilling.
- Freeze raw patties for up to 3 months. Thaw before cooking.
Nutrition (per patty):
Calories: ~230 | Protein: 9g | Fiber: 7g | Fat: 6g | Carbs: 32g
Frequently Asked Questions
Can I bake them instead of frying?
Yes — they bake beautifully. Just flip halfway for even browning.
What can I use instead of flaxseed?
Chia seeds (same ratio) or 2 tbsp mashed sweet potato also help bind the patties.
Can I make these in advance?
Definitely! You can refrigerate the uncooked mixture for up to 2 days or freeze the patties.
How do I make them crispier?
Use a hot pan and don’t move them around too soon — let them brown before flipping.
What goes best with these burgers?
Try sweet potato fries, roasted corn, or a side of vegan coleslaw for the perfect combo.
Final Thoughts
This vegan chickpea and mushroom burger is hearty, flavorful, and ridiculously satisfying — the perfect plant-based upgrade to your burger night. With simple ingredients and a few easy steps, you’ll have a homemade burger that tastes gourmet and feels good.
Once you make these, you’ll never go back to frozen veggie patties again.
If you loved this recipe, try my Vegan Lentil Sloppy Joes or Crispy Tofu Burgers next — they’re just as easy and just as crave-worthy.
Did you make this recipe?
Leave a comment below or tag it on Pinterest — I love seeing your burger creations!
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