Easy Pizza Burgers

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Close up shot of hands holding a Pizza Burger on a bun

Pizza may seem an unlikely flavor for a veggie burger, but it’s one of the best we’ve tried! Think chickpeas infused with Italian seasonings and vegan parmesan, coated in bread crumbs, baked until golden brown, and topped with red sauce. Hello, flavor match made in heaven!

These chickpea-based burgers are plant-based and simple to make, requiring just 10 ingredients and 30 minutes. Let’s do this!

Bowls of chickpeas, Italian seasonings, red onion, vegan parmesan, breadcrumbs, salt, and olive oil

Chickpeas create a hearty, neutral base that supplies both fiber and protein. One burger (without a bun or toppings) provides over 6 grams of fiber (that’s ~20% of the recommended daily value) and almost 8 grams of protein. Chickpeas, we love you!

They are gently mashed with a fork or potato masher to create a dough-like texture (see photo below). No special kitchen tools required! In fact, blending can turn chickpeas into a more of a purée, which isn’t the texture we’re going for here.

Using a fork to mash a bowl of canned chickpeas

To season the burgers, we used sautéed shallot and garlic, vegan parmesan, and Italian herbs to impart big flavor. Parsley adds a fresh, herby note, and salt and pepper bring it all together.

Bowl of mashed chickpeas, spices, marinara, and breadcrumbs

Olive oil provides richness and helps the burgers bind, while marinara provides pizza flavor, and breadcrumbs help absorb excess moisture to allow the burgers to get a crispy exterior.

All the ingredients get mixed together then formed into patties and cooked in a skillet until golden brown.

Vegan Pizza Burgers next to marinara sauce, parsley, red onion, and vegan parmesan

We hope you LOVE these pizza burgers! They’re:

Hearty
Saucy
Savory
Easy to make
Comforting
& Delicious!

These are best served on a ciabatta bun with pizza sauce, red onion, fresh parsley, and vegan parmesan. Or for a lighter, gluten-free option, they can be served on a lettuce wrap. We think they would even make a delicious snack served on their own!

More Chickpea Burgers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Vegan Pizza Burgers with marinara, red onion, and parsley

Easy Pizza Burgers

Hearty pizza burgers made with whole food ingredients like chickpeas, parsley, and marinara sauce. Just 30 minutes required for this flavorful plant-based meal!
Author Minimalist Baker
Print
Close up shot of a Vegan Pizza Burger on a ciabatta bun with parsley and marinara
4.84 from 30 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Burgers)
Course Entree
Cuisine Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

BURGERS

  • 4 Tbsp olive oil or avocado, divided
  • 2 medium shallots, minced (~4 Tbsp or 40 g as recipe is written)
  • 3 cloves garlic, minced (~1 ½ Tbsp or 9 g as recipe is written)
  • 1 15-ounce can chickpeas, drained (reserve liquid) and rinsed
  • 1/4 cup vegan parmesan cheese , plus more for serving
  • 2 tsp Italian seasoning (or 1 tsp each dried basil and oregano)
  • 1/4 cup fresh parsley, finely chopped
  • 1 cup vegan-friendly bread crumbs, plus more for cooking (gluten-free for GF eaters)
  • 3 Tbsp marinara sauce (or pizza sauce*), plus more for topping
  • 1/4 tsp each sea salt and black pepper

FOR SERVING optional

Instructions

  • Heat a large skillet over medium heat. Once hot, sauté shallot and garlic in 1 Tbsp oil (15 ml // amount as original recipe is written) over medium heat until soft and translucent — about 3-4 minutes — stirring frequently.
  • To a medium mixing bowl, add cooked garlic and shallot. Add rinsed and drained chickpeas (reserve their liquid for later use) and use a fork or pastry cutter to mash/mix. The mixture should be dough-like with only a few whole beans remaining.
  • Add remaining ingredients, starting with 2 Tbsp oil (30 ml // amount as original recipe is written). Stir to combine. A moldable “dough” should form. Add more olive oil or some of the reserved canned liquid if too dry, or more breadcrumbs or vegan parmesan if too wet. Taste and adjust seasonings as needed, adding more salt to taste, Italian seasoning for herbal flavor, or minced garlic for zing.
  • Heat the same skillet used earlier over medium heat.
  • In the meantime, divide mixture into 4 even 1-inch thick patties. Gently coat the burgers with additional bread crumbs and vegan parmesan cheese on both sides for more flavor and texture (optional). Handle gently as they can be fragile.
  • TO FREEZE: At this point, you can package the uncooked burger patties in a well-sealed container and store in the freezer up to 1 month (often longer). Just be sure to thaw slightly before cooking as instructed in following steps.
  • Add enough oil to form a thin layer on the bottom of hot skillet (~1 Tbsp / 30 ml), then add coated burgers. Brown for about 5 minutes on each side, reducing heat if burgers get too brown.
  • Serve burgers as is, or pop them on a baking sheet and bake in a 375-degree F oven for an additional 10-20 minutes to dry/crisp them up.
  • In the meantime, (optionally) warm up 1 cup marinara sauce (250 g // amount as original recipe is written), toast ciabatta buns, and prep parsley and onion.
  • To serve, lay down parsley (or other greens of choice) on bottom half of bun and top with burger, red onion, marinara sauce, and additional vegan parmesan cheese.
  • Leftover burgers will keep stored separate from toppings in refrigerator for 3-4 days or in the freezer up to 1 month, though they’re best when fresh. Reheat in a 350-degree F oven for 20 minutes or until warmed through.

Video

Notes

*To make your own pizza sauce, add 1 cup (245 g) tomato sauce to a small saucepan over medium heat. Season with 1 tsp each dried oregano, dried basil, dried garlic, sweetener of choice, and a healthy pinch each salt and pepper. Whisk to combine, taste, and adjust seasonings as needed. Serve warm.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe from our print cookbook, Minimalist Baker’s Everyday Cooking!

Nutrition (1 of 4 servings)

Serving: 1 burger Calories: 328 Carbohydrates: 34.5 g Protein: 7.7 g Fat: 18.1 g Saturated Fat: 2.5 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 11.64 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 590 mg Potassium: 246 mg Fiber: 6.1 g Sugar: 4.4 g Vitamin A: 425 IU Vitamin C: 9.2 mg Calcium: 73 mg Iron: 1.87 mg

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  1. Lisa says

    These were very flavorful! I used 3 large garlic cloves as we love a nice garlic flavor. Additionally, we are whole foods/pescatarian-mediterranean diet focused (no land meat and minimal dairy) so instead of vegan parmesan in the dough I used Pecorino Romano. Additionally, I have found vital wheat gluten to give veggie burgers of all kinds the most superior consistency. They keep the burgers from being mushy and/or falling apart, making them great for the grill, as well as kicking up the protein content.

  2. Heather says

    These are amazing. They have gone into our regular rotation. We’re not strictly vegan so I use dairy parm and panko breadcrumb. The flavour is great.

  3. Meghan says

    Made these tonight for dinner. Sooooo tasty!! Easy to whip up and a hit with the whole family – even the kids. I made the recipe as is (with my favorite Rao’s as the marinara sauce on top) and had to use a potato masher to mash the chickpeas; a pastry blender wasn’t working. Thanks, Dana and team :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed them, Meghan! Thanks so much for the lovely review!

  4. Kristyn says

    I made this for my boyfriend and me. I made them more slider sized and we had leftovers for a couple days. They were DELICIOUS! We both love chickpeas, so we might be a little partial, but they were so easy to make! Will definitely make again.

  5. Nia says

    These were really great. I ended up making them and freezing them to cook later. I was pleasantly surprised by how tasty they were. The only ingredient I didn’t have was the marinara sauce so I ended up using some pasta sauce instead. Still very tasty and easy!

  6. Ariana G. says

    Hi! Can you recommend a vegan and gluten free breadcrumbs brand? I didn’t know there was animal by products in bread crumbs. Thanks!!

  7. Raquel says

    Hello Dana and all the team at Minimalist Baker.
    I just wanted to say that I tried this lovely recipe today.
    I decided to add Spanish Cuquillo stone olives (since I’m now with my family in Spain) and the flavour was… delicious!!!!
    I also used normal parmesan cheese since I couldn’t find the vegan version down here.
    Nevertheless, they were soooo yummy.
    I accompanied them with homemade cold Gazpacho :)

    Many thanks for sharing lovely recipes like this one with the world.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds like a delicious meal, Raquel! Thanks so much for your kind words and lovely review!

  8. Ali says

    Delicious! Loved the flavor. Easy to put together. I used less oil and added some red sauce to the burger mix. Worked great. I served the, bun less with toasted herbed breadcrumbs on top. My husband had his on toasted Dave’s killer bread and loved it.

  9. JJ says

    So delicious. I’ve lost track of how many Minimalist Baker recipes I’ve tried in the past few weeks, but this is definitely one of the best. My husband said this was in the “top 5 meals of 2020”. I omitted the parsley, and used non-vegan parmesan and whole wheat bread crumbs. I skipped the skillet completely, lightly coated the patties in olive oil, and cooked them in the oven. They never fell apart and they still had a great texture.

    Next time I make these, I’ll be sure to make extra to freeze. Thanks for this!

  10. Iralyn says

    DELICIOUS! We will definitely be making these again! Our toddler loved them, as well! Minimalist Baker has been an amazing resource for our family as we try to eat less meat.
    I read some reviews about them not staying together, but ours did the whole time until we were actually eating them on the bun and then they got a little mushed. But that is to be expected of a non-meat burger when you’re squishing it down trying to fit the whole burger in your mouth! I did put mine in the freezer for 10 or so minutes after forming them, but before cooking them to help keep their shape. Other modifications were using regular parm and adding a slice of melted mozzarella to the burger.
    I think next time we will try doing them open-face/sloppy Joe style with just one half of the bun on the bottom, then toppings and patties and finally marinara over top. Regardless, we WILL be making again. YUM!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy them, Iralyn! Thanks so much for the lovely review!

  11. Lora says

    Thins Is my favorite recipe of yours so far (and I love them a them all so that says something!!). I didn’t expect them to hold together but they did and the texture was perfect!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Lora! Thanks so much for the lovely review!

  12. Rachel says

    The flavor of the burgers was good and they held together decently well in the pan, but they fell apart in the bun. I mashed the chickpeas well and even kneaded the dough by hand to try and develop the gluten strands in the bread crumbs for better cohesion. They still tasted good, though. The only modification I made was substituting canned bruschetta for marinara sauce. Next time I might try what I do for other bean burgers: sub flour for half the bread crumbs and knead very well.

  13. Andrea says

    This was an amazing recipe! I used a combination of fresh basil and parsley from the garden. Instead of using vegan Parmesan, I used regular Parmesan and just added some walnuts and pulsed it in the food processor before adding it so it was similar to the vegan parm in the recipe – worked great! Would definitely make again.

  14. Anne says

    I made this, but didn’t work out. Followed recipe exactly, but burgers fell apart. Adding more liquid didn’t help.. had to scrap the batch.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Did you modify anything? Though they can be crumbly it’s often just a matter of mashing the chickpeas well enough and adding enough moisture from more marinara or a little oil. Thanks for sharing!

    • JENNIFER WILSON says

      You could have made it like a sloppy joes because the flavors were really good. Did you add extra bread crumbs and it still fell apart?

    • Brandy says

      Loved the taste of these and will try again. However, mine also fell apart quite a bit and I added a lot of extra liquid. I watched the video after and wonder if I over chopped and blended this. It seems counterintuitive, but maybe larger chunks here and there help it hold together?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Brandy, some texture is OK, but you don’t want large chunks. You also don’t want a purée – you’re looking for that sweet spot in between.

  15. Angie says

    Best veggie burgers ever! The only change I made is that I subbed in fresh basil (since I have it in my garden) for the fresh parsley. Can’t wait to make these again!

  16. Sandra Lucas says

    We loved this burger.
    I happen to have all fresh herbs and chopped them very fine. The great taste comes from the herbs, cheese and oil. I also used a bit of pizza sauce and more parm on top. Will definitely make again!

  17. Sara says

    My favorite recipe of yours so far! I made these oil free and wfpb easily and they were still absolutely delicious. I’m sure they’d be incredible the original way too. For oil free, I cooked the veggies in water, added some extra homemade marinara sauce and aquafaba into the mix to help bind, and then baked them for a little longer than the recipe states. I replaced the breadcrumbs with 1/2 c of rolled oats (yes it changed the texture but it was still fantastic and kept the fat content lower). This is my second time making them, today I made them into balls coated with the cashew parm and am going to put them in wraps. YUM!!!

  18. Sheena Stringer says

    I made this for dinner tonight and the combination of ingredients were just lovely! My family enjoyed every bite.

    Thank you for sharing another great recipe with us.

  19. Patrycja McAlpin says

    Made these for dinner the other day but substituted marinara sauce with ketchup mixed with tomato purée :) They we’re quick, simple yet delicious! Will definitely make again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  20. Anonymous says

    Would love to test these out…two questions: 1
    1. Do you think NOOCH instead of vegan parm would be ok?
    2. Any suggestions on alternatives to make this oil free?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. That should work, but the nutty texture of the vegan parm does help with binding.
      2. Cook the veggies in water and then bake vs. pan fry.

  21. Carol Silberfein says

    This recipe sounds delicious! What can I substitute the breadcrumbs with? I need to make this Paleo friendly .
    Thanks for your help.

    • Kat says

      Almond flour *should* work.

      Since having to give up gluten :( whenever I see “breadcrumbs” in a recipe, I substitute a mixture of gluten free flours. Whatever I have on hand. I think I have used solely almond flour from time to time.
      I do not know if they are paleo, but a small amount of whole amaranth can be used or added instead of breadcrumbs in many recipes. Also adds crunch, not sure if that’s wanted here, but good for coating cauliflower, ect.

    • Emmy says

      Carol, I’m fully gluten free and vegan and often just toast up my own DIY breadcrumbs from a GF bread – really loving the BFree brand lately! There are also storebought gf breadcrumbs out there if you google them :)

  22. Melanie says

    These were amazing! They had great texture and flavor! The extra step to crisp them in the oven was key! I used regular parmesan, less breadcrumbs than called for (a heaping 1/2 cup since that’s all we had at home), and added about 2 tablespoons of aquafaba to bind it together. I served them on homemade focaccia and will definitely add them to our recipe rotation!

  23. Michelle H says

    Can you use almond flour in place of bread crumbs? I don’t usually have those on hand and don’t prefer to purchase just for this. But these burgers sound soooo good and I have all the other ingredients. Any other suggestions for a substitute? Thanks so much!

  24. Hanusia Higgins says

    I just made these for dinner and they were great! I used ketchup instead of marinara because that’s what I had on hand, so they maybe weren’t “pizza” burgers but still very delicious. I also made a parsley aioli to top the burgers. Thanks for another great recipe! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Hanusia! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. Sharon says

    This burger was delicious. My family had seconds and that says a lot! I added 1/2 tsp salt instead of a 1/4 and 4 Tbsp marinara and less oil. Also, the combination with extra marinara and onion in the bun was perfect! This is a keeper recipe!

  26. Molly says

    Just made these and they turned out delicious! A bit on the drier side so I added more pizza sauce and some white beans to bind things.
    I made smaller portions and am inspired to make faux meatballs with the leftovers!

  27. Wendy Banker says

    I made these tonight and they were AMAZING! I didn’t have shallots or fresh garlic so I just added garlic and onion powder instead. Also used regular parm cheese (vs vegan). We will be making these again soon!!

  28. Sarah says

    Easy, flavorful recipe! The only thing I changed was regular parmesan instead of vegan. Ciabatta bread was a great call. I went a little decadent and covered it in salted butter and broiled until brown and crispy. Then put one slice with sauce and the other with mozzarella and broiled again until the cheese was melted. Delicious!

  29. Sarah says

    I’ve made this recipe so many times from the cookbook, I’ve lost count! They are so easy to make and absolutely delicious!! They are a little fragile, so sometimes I add a flax egg to help keep them together. One of my favorites!!!

  30. Mary says

    So glad this was posted today. It immediately solved my problem of not knowing what to make for dinner! This recipe is super simple and easy to alter to your personal tastes or based on what you have in your pantry. I used nutritional yeast instead of vegan parm, dried parsley instead of fresh, and added a couple tablespoons more than the recommended amount of marinara sauce. What I love most about this is that it tasted more like a pizza roll than a typical bean based veggie burger. I think chickpeas are the perfect neutral base for the rest of the flavors. I would definitely make this again!

  31. Ann says

    These were so good! Pizza is one thing we’ve missed since switching to a plant-based diet, but I honestly think I like these better than the greasy pies of our former life. A thick and tasty pizza sauce (I used JoyFoodSunshine’s “Easy Homemade Pizza Sauce”) to top these is the key to supreme pizza flavors, but the burgers were a great base. I was afraid they might fall apart, but added about half the liquid from the canned chickpeas and they held together nicely. This one is going to be in the regular rotation. Thanks!