This Chickpea-Chia-Seed Veggie Burgers recipe is super easy to make and takes almost no time at all.
I bet you think I am lying because no veggie burgers are easy to make. But I’m not! They are indeed! As long as you use a food processor, there is no messing around trying to mash the chickpeas, which takes forever (unless you need a workout, then you can do it by hand ;)).
This post contains affiliate links meaning I earn a small commission i you use those links. I only recommend brands I use and trust.
These veggie burgers are gluten-free and vegan so they’re perfect for serving at a barbecue if anyone has dietary restrictions. You will just need to pick up gluten-free + vegan buns. I used O’Dough’s Sandwich Thins, which I found at Loblaws. I really like this brand. I’ve also tried their pizza crust kits and really like them too. :)Honestly, the hardest part is probably getting the shell off the garlic cloves. Or, if you’re not familiar with using the barbecue (like myself), then that might also be a challenge. However, you can easily make these in the oven and I’ve provided directions for that as well.
You will notice from the title that the veggie burgers are made with chia seeds. This was for 2 reasons:
They hold the burgers together
They contain: omega-3 fatty acids, fiber, protein and vitamins and minerals.
If you don’t know what chia seeds are, you can learn about them here. If you don’t have chia seeds at home, you can easily replace them with flax seed (it has similar nutritional benefits!).
I’ve also included the recipe for my super easy coleslaw in case you need a side or want to top your burger with it!
Now onto the recipe! Please leave me a comment if you try this recipe, I’d love to hear your thoughts!
- 1 can of chickpeas
- 4 Tbsp chia seeds (or ground flaxseed, or 2 Tbsp of each)
- 2 large cloves of garlic
- 3/4 cup of oats (use gluten free if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground sea salt
- 1/4 tsp fresh ground pepper
- 1 tbsp coconut sugar (or other vegan sweetener of choice)
- 1/2 cup sunflower seeds
- 2 tbsp tamari soy sauce
- 1 tbsp olive oil
- 4 gluten free burger buns (or use regular if not gluten free)
- Barbecue sauce
- Iceberg or romaine lettuce
- Red onion
- Super Simple Coleslaw
- 1/2 red or green cabbage
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp raw, local and unpasteurized honey or maple syrup
- 2 tbsp dijon mustard
- salt and pepper to taste
- Preheat oven to 350 F or turn barbecue on to medium heat.
- Place chia seeds and/or flaxseed in a small bowl and cover with water (or add 12 tbsp of water). Stir and let sit for 5 minutes or until it forms a gel.
- Place all other ingredients in food processor except olive oil and buns. Process on high until combined (about 2 minutes) stopping to scrape down the sides occasionally.
- Place mixture into large bowl and stir in chia seed/flaxseed gel until combined.
- Taste and adjust seasoning.
- If mixture is too dry, add small amounts of water (1 tbsp at a time).
- Wet hands and form mixture into 4 even large patties or 6 smaller patties.
- Spread olive oil over aluminum foil and place on baking sheet if baking. If using barbecue, place aluminum foil directly on grill.
- Bake or grill patties for 30 minutes or until lightly browned (with grill marks if using barbecue).
- While patties are cooking, prepare the coleslaw by chopping the cabbage and placing it into large bowl.
- In a small bowl, add the remainder of the coleslaw ingredients and mix well.
- Add to dressing to cabbage and mix well, coating all the cabbage. Taste and adjust seasoning if needed.
- Once patties are cooked, place them on buns and add desired toppings.
- Serve immediately.
- Unused cooked patties can stay in the refrigerator for up to one week, one month in the freezer.
- Uncooked patties/mixture can stay in the refrigerator for up to 2 days.