Back to Chickpea 'n' Red Onion Burgers

Print Options


Card Sizes

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 equals 386 calories, 12 g fat (2 g saturated fat), 72 mg cholesterol, 732 mg sodium, 54 g carbohydrate, 9 g fiber, 16 g protein.

Reviews for Chickpea 'n' Red Onion Burgers

Sort By :
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."

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."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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