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burgers on sheet pan

Vegan Veggie Burger with Chickpeas & Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Alexis Joseph
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 4 burgers 1x
  • Category: Main Meal
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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


Units Scale

For the burgers:

  • 1 large head of broccoli, chopped into florets (about 4 cups)
  • 1-15oz 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:

  • 1/2 cup raw cashews
  • 2 tbsp hot sauce
  • 2 1/2 tbsp water, more if needed


  1. Place cashews in a bowl of water. Soak for 4 hours or overnight. If you're in a hurry, pour very hot water over the cashews and soak for 15 minutes.
  2. Preheat oven to 400F.
  3. 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. Heat a large pan sprayed with oil over medium heat.
  4. Place cooled broccoli, chickpeas, flax, Worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined. Stir in breadcrumbs by hand with a spatula. Form into four tightly packed patties.
  5. Cook for six minutes, or until golden, then flip and cook for another 6 minutes.
  6. Make cashew mayo: Drain cashews and add to a Nutribullet, high-speed blender, or food processor with hot sauce and water. Process for a couple minutes, scraping down the sides, until completely smooth and creamy, adding water to thin if needed.
  7. Serve burgers on whole-grain buns with spicy cashew mayo and extra hot sauce.