Hearty, firm Chickpea Burgers with creamy Chipotle Yogurt Sauce. High in protein, bursting with flavor and ready in under 30 minutes, they're the perfect vegetarian dinner! Freezer friendly.
Hello, new favorite veggie burger! It's been a HAWT MINUTE since I posted a veggie burger on the blog. These Easy Vegan Black Bean Burgers and Sweet Potato Black Bean Burgers are a staple weeknight din. We're no strangers to burgers in the hummus household!
But let me tell you... it's no easy feat to make ones that stays firm firm firm and aren't super mushy in the middle.
To keep these babies from turning into mush city, we're baking the chickpeas, oats, and walnuts in the oven which 1) dries them out and 2) adds a whole other level of toasty flavor. It works like a charm!
How to make chickpea burgers
Chickpeas. Pumpkin. Toasty walnuts. Sage. And chipotles! So many magical flavors getting cozy on the couch and they all work together just swimmingly.
- Bake chickpeas, walnuts and oats for 15 minutes to help dry them out for that perfect texture.
- Meanwhile, whisk together yogurt
- Blend them in the food processor along with the pumpkin, onion, garlic, sage, peppers and salt.
- Form into patties. Cook on an oiled skillet until browned on each side!
Ke ingredients and substitutions
- Chickpeas: The perfect textural base. Packed with plant protein and fiber, too.
- Walnuts: The one and only. Fabulously hearty for the perfect "meaty" texture and complex flavor boost. Store in the fridge or freezer to protect those “good” fats.
- Pumpkin: For a bit of moisture, nutrients, and binding power.
- Old-Fashioned Oats: A fun twist on breadcrumbs to help hold these gems together. Use certified gluten-free if needed!
- Sage: Why hello, fall! A little goes a long way. Oodles of flavor.
- Chipotles in Adobo: That little can of dried, smoked jalapeños you'll find in the international section of the grocery store. A must for the burgers and the sauce!
- Yogurt: So simple for a creamy sauce to slather on. Dairy or non-dairy will work!
Why do veggie burgers fall apart?
Oftentimes there is too much liquid from veggies and not enough ingredients like nuts or breadcrumbs to help firm them up.
These burgers stick together SO WELL because they aren't too wet. The walnuts and oats come together to make a firm burger that will not fall apart, guaranteed.
Are these burgers healthy?
Yes! And as a Registered Dietitian, you know tasty, nutritious food is the name of the game.
- Chickpeas are an excellent source of fiber and plant protein.
- Walnuts are the only nut that has a significant source of heart healthy omega-3’s (2.5 grams of ALA per 1 ounce serving!). Toasting does NOT alter the nutrition profile of a walnut. Research suggests consuming walnuts may be associated with a lower prevalence and frequency of depression symptoms among American adults.
- Pumpkin is an excellent bioavailable source of vitamin A, which supports eye health. Half a cup packs 120% of the daily value!
Can you grill chickpea burgers?
Yes! Cook on a well-oiled grill at 350 degrees Fahrenheit for 6-8 minutes per side.
How to store
Store leftovers in the fridge for up to four days.
Can you freeze burgers?
Yes! Place cooled burgers on a baking sheet and freeze in an even layer. Once frozen, transfer to a freezer bag and freeze for up to 3 months.
More quick vegetarian meals
Chickpea Burgers with Chipotle Yogurt Sauce
- Prep Time: 18 min
- Cook Time: 10 min
- Total Time: 28 minutes
- Yield: 4 burgers 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Hearty, firm Chickpea Burgers with Chipotle Yogurt Sauce. High in protein, bursting with flavor and ready in under 30 minutes!
Ingredients
For the burgers:
- 1 15oz can chickpeas, drained and rinsed
- ¾ cup chopped walnuts
- 1 cup old-fashioned oats (certified gluten-free if necessary)
- ½ - ¾ cup pumpkin puree
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo, seeded and chopped (1 tbsp)
- 1 tsp dried sage
- 1 tsp sea salt
For the chipotle sauce:
- ¾ cup plain yogurt (I used 2%, non-dairy also works)
- 2 tsp liquid from chipotle peppers in adobo (avoid the seeds as they're spicy)
- 1 tbsp lime juice
- ¼ tsp sea salt
Instructions
- Preheat oven to 350F. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
- Meanwhile, make the sauce by stirring together yogurt, chipotle sauce, lime juice and salt in a small bowl.
- To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
- Add ½ cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they'll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
- Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they're not too thick.
- Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they're cooking too quickly. Devour burgers with sauce, pickles, and lettuce.
Keywords: chickpea burgers
ernest says
Is there any way you could calculate the protein, fat, carbs, etc on your recipes.?
Alexis Joseph says
Oops--I forgot to add it to this one! Done 🙂
Eman says
Can you sub butternut squash puree for the pumpkin? I have no idea what this will taste like, but I made your brocolli salad and now so long as I can eat the ingredients, I am willing to try the recipe...because I trust you...because your recipes are good.
Alexis Joseph says
I have never tried it with squash so I can’t guarantee the results, but I think that should work! Just be mindful of the texture—it should look like the photos and not be too wet.
Kylie Lebel says
Out of all the veggie burger recipes I’ve made (and I’ve made A LOT, more good than bad) this is by far my favorite. My whole family loved them too (which in a family of meat eaters like mine is rare). No adjustments needed, this recipe is 10/10! I’ve also baked them in the oven and they turned out really good as well. Make these tonight, you’ll be happy you did!
★★★★★
Alexis Joseph says
Awwww how sweet!! Thank you so much. I have a black bean sweet potato version coming soon!
Caroline says
These were the most flavorful veggie burgers I have ever made! Looking forward to your sweet potato black bean version! 🙂
Alexis Joseph says
Amazing, I'm thrilled you loved them!
Paige says
These were amazing, even my carnivore husband loved them and ate two!! They are the perfect texture and held together so well. Obsessed!
★★★★★
Alexis Joseph says
Wonderful! Thanks so much, Paige!
Janelle says
I love this recipe. They're so flavorful, and the sauce is great too!
★★★★★
Haley says
I love coming home from a long day of my dietetic internship & having these!! 🤤 So hearty, delicious, & filling. My bf and I are hooked. I didn’t have walnuts one time so I subbed pecans & they were just as good. 10/10
★★★★★
Alexis Joseph says
Thank you so much, Haley! I need to go make another batch 😉
Katie Thomas says
OBSESSED! I have made these several times for work week (or at home during this crazy time!) lunches. Once I didn't have chickpeas on hand so used cannellini beans (white beans) and still turned out great. Also a bit easier to mold with the white beans since I don't have a food processor (usually use my Ninja Blender). Serve with lots o roasted veggies over a bed of greens and either the yogurt sauce or a quick salad dressing. So delish!
★★★★★
Lindsay says
This is my go-to veggie burger recipe!
★★★★★
Alexis Joseph says
Yay!! I'm working on a sweet potato black bean version with cumin/chili powder 🙂
Erin says
These were reeeeally good. I've never baked the beans before but it made for an awesome texture.
★★★★★
Emily says
The parties make a tasty, portable snack all on their own! Thanks for the recipe! Do you know how long they keep? Are they ok stored at room temp?
Alexis Joseph says
Definitely store in the refrigerator! They should keep for about a week or you can freeze them for longer. Enjoy!
Lindsay says
These SO tasty! What a great texture. My husband is allergic to tree nuts, so I subbed pepitas for walnuts.
Alexis Joseph says
I'm so glad to hear they worked with pepitas! Love that they're hubby approved, too.
Hailey says
I added more adobo peppers and used cashew cream for the mayo rather than yogurt! I made these as burgers for vegan night and everyone loved them! I used them in my salads cold as leftovers and they made my day!
Alexis Joseph says
Awww best news! I totally thought about doing a cashew cream here as well. Love that you tried it out and that it got a thumbs up from everyone!
Lisa says
I am so excited for this recipe! I am going to have these as an option for the vegans at my Thanksgiving table. On a side note...a couple of years ago I made a conscious decision to weed out and keep the negativity out of my life and embrace and enjoy the positive and happy. I would like you to know that Hummusapien is a positive and happy part of my life. I look forward to your posts whether they be food, style or sharing your anxiety with us as I can relate to that. Thank you, Alexis!
Alexis Joseph says
Lisa, what a kind and thoughtful comment. I really appreciate you taking the time to let me know! I hope you love these 🙂
Dylan says
Looks great!
Alexis Joseph says
Hope you love them!!