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Vegan Chickpea and Mushroom Burger

Vegan Chickpea and Mushroom Burger

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare flax egg: Combine flaxseed and water; let sit for 5 minutes.
  2. Sauté veggies: Heat oil in a skillet. Cook onion until translucent. Add garlic and mushrooms; sauté until browned. Add soy sauce and stir.
  3. Mash chickpeas: In a bowl, mash chickpeas with a fork until mostly smooth.
  4. Mix ingredients: Combine chickpeas, mushrooms, oats, flax egg, paprika, oregano, salt, and pepper. Mix well.
  5. Form patties: Shape into 4 burgers and chill for 30 minutes.
  6. Cook:
  7. Pan-fry: 4–5 minutes per side.
  8. Bake: 375°F for 25–30 minutes, flip halfway.
  9. Grill: 5 minutes per side.
  10. 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.
Nutrition (per patty):
Calories: ~230 | Protein: 9g | Fiber: 7g | Fat: 6g | Carbs: 32g