Say hello to my new best friend. I mean, my new favorite veggie burger. (You can’t be friends with a veggie burger, right?)
Don’t worry. This is the first experiment of many.
This 10-ingredient version uses chickpeas as a base and is infused with sun-dried tomatoes* for a savory, sweet tomato flavor, which is balanced with fresh garlic and herbs (parsley or basil).
*Note: you can learn about the origins of sun-dried tomatoes here.
The beauty of this burger is that it doesn’t crumble when bitten into like most veggie burgers. Friends, this is huge! Not only is it delicious and flavorful and full of plant-based protein, but it acts like a “true burger” in texture. Pinch me, I’m dreaming.
I hope you all LOVE this burger! It’s insanely flavorful, hearty, satisfying, grillable, and perfect for cookouts or easy weeknight meals.
If you give these a try, leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we know how they turned out! Cheers, friends!
Herbed Sun-Dried Tomato Chickpea Burgers (GF)
- 1 1/2 cup dry (uncooked) chickpeas
- 1 cup packed fresh chopped parsley or basil (basil for sweetness, parsley for bitterness)
- 1/2 cup chopped white or yellow onion
- 6 cloves garlic (6 cloves yield ~2 Tbsp)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 1/2 Tbsp ground cumin
- 1/2 tsp turmeric
- 1 1/4 – 1 1/2 tsp each sea salt and black pepper (or sub a pinch of cayenne)
- 1-3 Tbsp tahini (ground sesame seeds)
- Olive, grape seed or coconut oil for cooking
- Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
- In the meantime, add parsley or basil, onion, garlic, and sun-dried tomatoes to a food processor. Mix until well processed.
- Once the chickpeas are slightly cooled, add half to the food processor, along with cumin, turmeric, salt, pepper and tahini. Mix to combine thoroughly, scraping down sides as needed. Then add the rest of the chickpeas and blend until you have a dough that’s close to a paste in consistency. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. Add more tahini or a bit of water if the mixture is looking too crumbly or dry.
- Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes – 1 hour to allow the flavors to meld and the texture to become more firm.
- Remove from refrigerator and divide into 4-6 even patties (amount as original recipe is written // adjust if altering batch size) and gently form into patties using your hands. If the burgers aren’t holding together the mixture may need to be blended more thoroughly, or blended with a bit more tahini.
- To cook, heat a large metal or cast iron skillet over medium/ medium-high heat (or cook on the grill!). Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many burgers as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently, as they can be fragile. Continue until all burgers are cooked. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough.
- These burgers are delicious on their own with garlic dill sauce or pesto and desired toppings. They’re also great with a bun, but it isn’t necessary! Alternatively, serve over greens, in pita, or enjoy as is!
- To freeze, lay uncooked burgers on a plate or baking sheet and freeze. Once firm, transfer to a freezer safe container and freeze up to one month. Let thaw before cooking on the stovetop or grill.