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Spicy Chickpea Veggie Burgers

Ingredients: Makes 6-8 burgers

1 19 oz can (2 cups) chickpeas, drained, well-rinsed and mashed

1/2 red onion, finely diced (50 g, approx. 1/3 cup)

1 small zucchini, grated (100 g, approx. 1 cup lightly packed)

3 tbsp (15 g) finely chopped fresh cilantro

3 tbsp (45 mL) red wine vinegar

1 tbsp (15 mL) Sriracha sauce (if you don't want them to be spicy remove them)

2 tbsp (30 g) peanut butter

1 tsp cumin

1 tsp garlic powder

2 tsp black pepper

1/2 tsp sea salt

1 cup (100 g) quick oats (gluten-free if needed)

2 tbsp (30 ml) extra virgin olive oil


Burger Bun

Toppings of choice (ketchup, mustard, pickles, lettuce etc)


1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.

2. Add all the other ingredients to the bowl and use your hands to mix very well.

3. Use your hands to shape the mixture into into 6-8 patties.

4. Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.

5. Optional: Serve on a toasted bun with your favourite burger toppings.


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