Easy Cheesy Chickpea Burgers

An easy chickpea burger recipe that makes a fantastically hearty, cheesy burger. They’re so quick and easy to prepare!

These easy chickpea burgers couldn’t be simpler to make! Just blitz up a few ingredients in a food processor, form them into burger shapes, and bake. You won’t find many veggie burger recipes easier than this!

Homemade veggie burgers

I love a veggie burger. A good hearty burger is so satisfying loaded up with salad and sauce – especially with some chips or potato wedges on the side.

I always order a vegetarian burger when we go out to eat (they’re always so different from restaurant to restaurant), but I also love making my own burgers at home. These chickpea burgers are super quick and easy to prepare, and they make such a good dinner.

Homemade chickpea burgers

The recipe for these easy chickpea burgers is inspired by my cheesy lentil burgers, which I posted here on the blog a couple of years ago. It’s always been a popular recipe – people love how little prep is needed (blitz; shape; bake), and how much flavour the burgers end up having!

And these easy cheesy chickpea burgers are just as good as the lentil version! They’re a solid and hearty burger, which won’t fall apart like some other veggie burgers do.

Here’s how to make these easy chickpea burgers!

How to make chickpea burgers

Step 1: Blitz up the chickpeas

Tinned chickpeas make these chickpea burgers seriously easy to prepare. 10 minutes of prep is all you need.

Just add the drained chickpeas to a food processor, along with some grated cheese. A nice mature cheddar works really well to give plenty of flavour.

You can also add whatever other flavours you fancy at this stage. I used some dried herbs and some garlic granules, as well as plenty of salt and pepper. Any other dried herbs and spices will work too, so use your imagination! You could even add a dollop of tomato puree, curry paste, pesto, or whatever other flavour your heart desires.

Blitz it all together roughly.

Step 2: Add egg to bind

Crack a couple of eggs into the food processor, and blitz again to combine. The egg serves to bind everything together as the chickpea burgers bake. They contribute to the hearty texture of the burgers.

Step 3: Shape into burgers

Using clean hands, form the chickpea mixture into burger shapes. I made 4 pretty massive burgers – you could easily stretch the mixture to make 6 burgers if you prefer.

Place them on a baking tray – I lined mine with non-stick foil, and sprayed it lightly with oil so the burgers didn’t stick.

Step 4: Bake the burgers

You don’t need to faff about frying these burgers, which can leave you with an unevenly cooked mixture that often falls apart in the pan. These chickpea burgers are baked in the oven, so it’s completely hands-off.

Just pop them in to bake for about 30-40 minutes. They’ll end up golden brown and crispy all over, and the cheese in the recipe ensures they’re seriously tasty (crispy cheese has got to be one of the best flavours ever, right?).

The egg helps to make the burgers nice and firm, so they’re really hearty. No mushy veggie burgers here!

How to serve chickpea burgers

These chickpea burgers are perfect served in buns with your favourite salad and sauce.

They’re a pretty robust burger that can stand up well against plenty of toppings, so feel free to go crazy.

Here are some of my favourite burger topping ideas:

• lettuce or similar green salad leaves
• sliced tomatoes
• ketchup, mayonnaise and / or mustard
• homemade burger sauce
• fried eggs
• sliced American-style burger cheese
• grilled halloumi cheese
• thinly sliced red onion
• mashed avocado

Choose a few of your favourites, and go to town on your easy cheesy chickpea burgers!

Print Recipe

5 from 1 vote

Easy cheesy chickpea burgers

An easy chickpea burger recipe that makes a fantastically hearty, cheesy burger. They're so quick and easy to prepare!

Prep Time10 mins

Cook Time40 mins

Total Time45 mins

Course: Main meals

Cuisine: American

Servings: 4 burgers

Calories: 278kcal

Author: Becca Heyes

Ingredients

• 2 x 400g tins chickpeas, drained (480g, or ~ 2 1/2 cups, in total when drained)
• 100 g (~ 1 cup) grated cheddar cheese
• 1 tsp garlic powder
• 1 tsp dried mixed herbs
• 1 tsp black pepper
• 1 tsp salt
• 2 eggs
• Oil spray

Instructions

• Add the two drained tins of chickpeas to a food processor, along with the grated cheese, garlic powder, mixed herbs, and salt and pepper. Blitz until roughly chopped (you may need to scrape down the sides once or twice).
• Next, add the eggs to the food processor, and blitz again until well combined.
• Line a baking tray with non-stick foil, and spray lightly with oil. Remove the blade from the food processor and, using clean hands, form the mixture into burger shapes. I made 4 large burgers, but you could stretch the mixture to make 6 smaller burgers if you prefer. Place the burgers on the baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the burgers are firm and golden brown.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe (1 large burger), not including the bun or toppings.

My cheesy lentil burgers are another must-try: