Skip to main content

Chickpea-Mushroom Veggie Burgers

4.2

(26)

Photo of a mushroom burger with cheese lettuce tomato onion and mayonnaise on a bun.
Photo by Joseph De Leo, Food Styling by Liza Jernow

All it takes are 10 ingredients and a little time to batch up homemade veggie burgers that are packed with dynamic flavor and texture. “Mushrooms add rich umami to vegan burgers, and they’re naturally low in sodium and saturated fat,” says dietitian and heart health coach Heather Shasa. We then blend those mushrooms with browned chickpeas, fluffy quinoa, nutty tahini, and creamy miso. “Combined with the additional fiber from chickpeas and quinoa, these create a satisfying burger option fit to help lower cholesterol levels,” Shasa points out for those watching their heart health. If making these gluten-free, you get an extra boost from oat flour too. Just be intentional about choosing your fixings—not all mayo, buns, and cheese are created equal.

The process requires a touch of planning—you want to freeze the chickpea-mushroom burger patties for a good two hours so that they bind together before being baked. But they then turn out as juicy and crisp as your favorite smash burger. And having a batch in your freezer to bake on demand means access to an easy, quick dinner for any night of the week.

Read More
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Nutty, protein-packed, and batchable—perfect for hectic mornings.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.