Roasted Broccoli Chickpea Burgers with Spicy Cashew Mayo


These firm, hearty broccoli burgers are the perfect meatless meal paired with decadent dairy-free cashew mayo!



For the burgers:

  • 1 large head of broccoli, chopped into florets (about 4 cups)
  • 115oz can chickpeas, drained and rinsed
  • 2 tbsp ground flaxseed
  • 2 tbsp vegan worcestershire sauce
  • 1 tbsp hot sauce (I used Frank’s)
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • 1/3 cup whole-wheat breadcrumbs

For the spicy cashew mayo:


  1. Preheat oven to 400F.
  2. Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
  3. Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
  4. Stir in breadcrumbs by hand. Form into four tightly packed patties.
  5. Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

For the cashew mayo:

  1. Place cashews in a bowl of water. Soak for 4 hours or overnight. If you’re in a hurry, pour boiling water over the cashews and soak for thirty minutes.
  2. Drain cashews and add to food processor along with hot sauce and water. Process for a couple minutes, scraping down the sides, until completely smooth and creamy.