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Chickpea 'n' Red Onion Burgers Recipe

Chickpea 'n' Red Onion Burgers Recipe

When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 large red onion, thinly sliced
  • 1/4 cup fat-free red wine vinaigrette
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1/3 cup chopped walnuts
  • 1/4 cup toasted wheat germ or dry bread crumbs
  • 1/4 cup packed fresh parsley sprigs
  • 2 large eggs
  • 1 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/3 cup fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 6 sesame seed hamburger buns, split
  • 6 lettuce leaves
  • 3 tablespoons thinly sliced fresh basil leaves


  • 1. Preheat oven to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
  • 2. Shape into six patties. Place on a baking sheet coated with cooking spray. Bake 10-15 minutes or until a thermometer reads 160°.
  • 3. In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture. Yield: 6 servings.

Nutritional Facts

1 burger: 386 calories, 12g fat (2g saturated fat), 72mg cholesterol, 732mg sodium, 54g carbohydrate (10g sugars, 9g fiber), 16g protein.

Reviews for Chickpea 'n' Red Onion Burgers

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MoTPC User ID: 1195404 219275
Reviewed Jan. 30, 2015

"These were surprisingly pretty good! My husband and I enjoyed them and I will make them again. The next time I will chop the basil and add it to the mayonnaise/mustard mixture, just to make assembly easier."

ndb110 User ID: 1792166 164852
Reviewed Nov. 1, 2009

"The "patties" are a bit hard to work with - more like big cookies than a solid patty - but they cooked pretty well, and held together on the bun. The walnuts add a depth to the flavor. They do turn out a bit dry, but the suggested onion topping and mustard add soem moisture to the texture. Next time, I will try making these ahead in hopes that they will solidify in the fridge before baking."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.