Hearty chickpeas, fluffy riced cauliflower, vibrant sundried tomatoes and fresh parsley formed into these delicious, sturdy veggie burgers that will soon become your new favorite veggie burger!
Are you ready for this? The greatest veggie burger ever made or even possibly ever eaten is HERE! This Chickpea Cauliflower Burger is so good that even the non-vegetarian eaters will jump for joy!
A good veggie burger is hard to come by and not that easy to come up with, at least for me anyway. But I am determined to bring you a veggie burger so good you will be making it all the time. It’s DELICIOUS!
Amazing chickpeas mixed with riced cauliflower, bright sundried tomatoes, and fresh herbs combined into an incredibly tasty veggie burger that is vegan,
Another favorite veggie burger is this Incredible Black Bean Burger that always get’s raving reviews. Both are perfect meal prep recipes as well.
Things to LOVE about this Veggie Burger
- Easy recipe – Does not have a crazy long list of ingredients
- You can store them in the fridge all week long.
- Super sturdy and does not fall apart – an unfortunate character of other veggie burgers I have tried.
- It is packed with incredible flavor and plant-based nutrients.
- Baked to crispy deliciousness with no frying in oil.
How to make chickpea cauliflower burgers
Place all ingredients except the breadcrumbs, into the bowl of a food processor and pulse well to combine. Then fold in the breadcrumbs.
Transfer the mixture to a medium-size bowl, cover tightly with plastic wrap and
Then preheat the oven to 400 degrees F, spray a baking sheet with cooking spray, and form 5-6 even-sized patties. I used a 1/3 cup measuring cup to scoop the mixture, and it was the perfect amount to yield five perfect sized patties.
Brush each patty with some olive oil and bake for 40 minutes. They get so crispy on the outside and stay beautiful and tender and delicious on the inside. I love the bright hints of tomato flavor from the sundried tomatoes mixed with the herby finish from the fresh parsley.
Serve on whole-grain buns and top with your favorite sauces like chipotle mayo, homemade basil pesto or just simply mayo, arugula, and sliced tomatoes.
You can even serve them open-faced style, on top of salads or in between some lettuce leaves for a lower-carb option. So good!!!!
I cannot wait to hear what you all think if this Chickpea Cauliflower Burger Recipe! I hope you love them as much as I do!
Can you freeze veggie burgers?
YES! These are perfect for freezing and they reheat really well. To freeze simply cook the burgers, let them cool completely, place them onto a parchment line baking sheet and place them into the freezer for at least 30 minutes. Remove, wrap each burger individually in plastic wrap, place them into an airtight container and freeze for up to 3 months. Isn’t that great!
To reheat just remove them from the freezer, let them defrost on the counter for about 30 minutes then cook them per the instructions in the recipe.
- 1/2 cup of riced cauliflower - you can use store-bought cauliflower rice
- 15 oz can chickpeas, drained, rinsed, and patted dry
- 1 medium onion, diced - about 1/2 cup
- 1/2 cup almond flour
- 2 cloves of garlic, minced
- 2 tablespoons sun-dried tomato paste or 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons fresh minced parsley
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper - you can use less if you don’t like a lot of pepper
- 1/4 cup Italian seasoned breadcrumbs - you can use gluten-free
- Place all ingredients, except 1 tablespoon of the olive oil and the breadcrumbs, into the bowl of a food processor and pulse to combine all of the ingredients, scraping down the sides in between pulses. Add some water 1 teaspoon at a time if the mixture looks to dry.
- Once the mixture is fully combined, transfer it to a medium-size mixing bowl and fold in the breadcrumbs.
- Cover and refrigerate for at least 30 minutes.
- Remove the burgers from the refridgerator, preheat the oven to 400 degrees F and spray a baking sheet with cooking spray.
- Form the mixture into 5-6 even sized patties. I used a 1/3 cup measuring cup to scoop the mixture into my hands and form it into patties that were about 1/2 inch thick.
- Place the formed patties onto the baking sheet and brush each with some olive oil on both sides.
- Bake for 40 minutes, turning the patties over halfway through the cooking time. Remove and let them cool for at least 5 minutes before serving.
- Serve the burgers warm on toasted burger buns with some pesto, chipotle mayo (mayo mixed in with adobo sauce), mayo mixed with dried basil or just some fresh arugula and tomatoes drizzled with lemon. They are so good!
- If the mixture is too wet then add some more breadcrumbs to thicken it up, if it appears too dry then add a little water.
- These burgers store great in an airtight container in the fridge for up to 5 days. To reheat just add them to a cast iron pan with some olive oil on medium-low heat and cook for 1 minute per side or just reheat in the microwave for 30-60 seconds on high.
- You can also freeze these veggies burgers after they are cooked. Just let them cool completely, place them on a baking sheet lined with parchment paper and place them into the freezer for at least 30 minutes. Remove them, wrap then individually in Saran Wrap and place them into a freezer friendly bag or container and freeze for up to 3 months.
- To make these gluten -free then use gluten-free breadcrumbs.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 239 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 322mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 8g Sugar: 6g Sugar Alcohols: 0g Protein: 9g