These are chickpea-and-egg patties packed with sautéed mushrooms, peppers, onion, and garlic, held together with whole wheat breadcrumbs and rolled oats. They cook in about 50 minutes total and make eight patties — enough to feed a crowd or stock the fridge for several days of quick lunches and dinners. If you need one burger recipe that works for both meat-eaters and vegetarians at the same table, this is a reliable one.
Why this recipe works
Two things make this recipe succeed where a lot of veggie burgers fall apart — literally. First, blending the chickpeas with the eggs rather than just mashing them creates a sticky, protein-rich base that acts as a binder throughout the whole patty, not just on the surface. Second, cooking the vegetables before mixing them in drives off excess moisture. Wet vegetables are the main reason homemade veggie patties turn soggy or refuse to hold their shape on the grill. Sautéing the mushrooms, peppers, and onion until soft — and then letting them cool completely before combining — keeps the final mixture firm enough to form and flip.
Substitutions that actually work
- Chickpeas: White beans (cannellini) work as a 1:1 swap and produce a slightly milder, creamier patty. Black beans also work but will change the color noticeably.
- Rolled oats: Quick oats can replace rolled oats in a pinch — they absorb liquid faster, so reduce the 15-minute rest to about 8 minutes and check consistency before adding more.
- Soy sauce: Tamari is a direct swap and keeps the recipe gluten-free if you also use gluten-free breadcrumbs and oats.
- Red and green bell peppers: Any color bell pepper works. Poblano adds a mild heat if you want more depth without loading up on cayenne.
- Whole wheat breadcrumbs: Panko works but absorbs liquid more slowly — give the mixture a full 20 minutes to rest instead of 15.
Mistakes to avoid
- Skipping the cooling step: Mixing hot vegetables into the chickpea-egg blend starts cooking the eggs unevenly and makes the mixture loose and hard to shape. Let the cooked vegetables cool to room temperature first.
- Forming patties that are too thick: Thick patties take longer to cook through and tend to crack when you flip them. Aim for about ¾ inch thick — they firm up further as they cook.
- Pressing down on the patties while they cook: Unlike a smash burger, pressing these patties on the grill or in the skillet squeezes out the moisture that holds them together. Leave them alone until the 4-minute mark.
- Using a cold skillet or low heat: These patties need a properly preheated surface to form a crust quickly. A crust is what keeps them intact when you flip. Medium-high heat from the start is not optional here.
- Adding too much liquid seasoning at once: The soy sauce amount in the recipe is calibrated. Adding extra to taste before the breadcrumbs and oats go in can push the mixture past the point where more dry ingredients can rescue it — season after the rest period if needed.
Make-ahead notes
These patties are genuinely well-suited to cooking in advance. Formed raw patties keep in the fridge for up to 24 hours — layer them between sheets of parchment so they don’t stick together. Cooked patties refrigerate well for up to 4 days in an airtight container; reheat them in a dry skillet over medium heat for 2 to 3 minutes per side to bring back the crust, or in a 375°F oven for about 10 minutes. For longer storage, freeze cooked patties in a single layer until solid, then transfer to a freezer bag — they’ll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 18 to 20 minutes, flipping once halfway through. Skip reheating in the microwave if you can; it works but turns the exterior soft.
Chickpea Veggie Burgers with Mushrooms & Peppers
Equipment
- Blender or food processor
- 12-inch non-stick skillet or cast iron skillet
- Large mixing bowl
- Grill or grill pan (if grilling)
- parchment paper
- Spatula (wide, flat)
Ingredients
- 30 oz chickpeas drained and rinsed, about two 15-oz / 425g cans
- 4 large eggs
- 1 tablespoon olive oil 15ml
- 1 medium onion finely chopped
- 10 oz mushrooms mixed, finely chopped, about 285g
- 1 medium red bell pepper finely chopped
- 1 medium green pepper finely chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 pinch cayenne pepper
- 2 tablespoons soy sauce
- 1 cup whole wheat breadcrumbs 115g
- 1 cup rolled oats 90g
Instructions
- Drain the canned chickpeas and add them to a blender with the eggs. Blend on a medium setting to combine, leaving some texture.30 oz chickpeas, 4 large eggs
- Finely chop the onions, mushrooms, peppers, and garlic. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, mushrooms, and peppers. Cook until soft, about 4 to 5 minutes, stirring occasionally. Add the minced garlic in the last 60 seconds of cooking.1 tablespoon olive oil, 1 medium onion, 10 oz mushrooms, 1 medium red bell pepper, 1 medium green pepper, 4 cloves garlic
- Add the spices to the vegetables and continue cooking for about one minute. Add the soy sauce and stir until well combined.1 teaspoon paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt, 1 pinch cayenne pepper, 2 tablespoons soy sauce
- Let the vegetables cool completely, and then combine with the chickpea-egg mixture.30 oz chickpeas, 4 large eggs, 1 medium onion, 10 oz mushrooms, 1 medium red bell pepper, 1 medium green pepper, 4 cloves garlic
- Add the oats and breadcrumbs to the mixture and mix well. Let stand for about 15 minutes until the liquid is absorbed.1 cup whole wheat breadcrumbs, 1 cup rolled oats
- Form the mixture into about 8 patties. If the veggie mixture does not stick together, add more breadcrumbs and oats until it is dry enough to form patties.1 cup whole wheat breadcrumbs, 1 cup rolled oats
- Cook the patties on a preheated grill set to medium-high (around 400°F / 200°C) or in a lightly oiled skillet over medium-high heat, about 4 minutes per side, until golden brown and firm to the touch. Serve on toasted buns with your favourite toppings such as avocado, lettuce, tomato, and a drizzle of sriracha mayo.
Notes
Nutrition
Frequently asked questions
Can I make these patties without a blender?
Yes — mash the drained chickpeas thoroughly with a fork or potato masher, then whisk the eggs separately and mix everything together. The texture will be chunkier and the patties slightly more fragile, so handle them carefully and make sure the mixture rests the full 15 minutes before shaping.
How do I know when the patties are cooked through?
The patties are done when they are firm to the touch, golden brown on both sides, and hold their shape when lifted with a spatula — about 4 minutes per side over medium-high heat. Because these contain eggs, you want the center fully set with no raw eggy texture, not pink or translucent.
Can I grill these on an outdoor grill instead of a skillet?
Yes, but make sure the grill grates are very clean, well-oiled, and fully preheated before the patties go on — veggie patties stick to dirty or lukewarm grates and break apart when you try to flip them. A grill basket or a sheet of foil with a few holes poked in it is a practical backup if your patties feel soft after the rest period.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- McAloo Tikki Burger Recipe
- Chef’s McPlant Burger Recreation