• Nina Haas


These BURGER PATTIES are so easy to make and perfect for anyone - vegan or non vegan!

I love a good burger patty

I love to serve them with homemade french fries and some side salad. I promise - you will not regret making these!

Serves: 4 patties

Time: 15 minutes

In a pinch and need a simple dinner? These vegan chickpea burgers are the easiest and most flavorful veggie burger. They take only 10 minutes of prep time and can be frozen for meal prep!

There is simply never a bad time for a vegan burger.

Between homemade, restaurant, and store-bought, these are the best bean burgers I’ve ever tried. They’re big, thick, hearty, and flavorful. They require only about 10 minutes of active prep time! Grill or bake the bean burgers and enjoy on a bun, plain, or on a salad.

Serve this with any of your favorite burger fix-ins!

My personal favorite is:

  • guacamole

  • onion

  • tomato

  • pickles

  • baby spinach

  • chili sauce

When combining the mixture for these patties, pulse in your food processor for about 15 or so times to combine. You don’t want to fully process the mixture, there should still be some chunks remaining.

If it seems too wet, add an additional 2 tbsp of quick oats or flour to absorb some moisture. It should be moist, but neither wet nor dry.

Bread recommendation:

You can use store-bought burger buns or make your own. I love to use this vegan whole-grain pretzels as a burger bun. Ever since I ate these burger patties with a pretzel, I never ate a burger with another bun again.


For the burger buns:

  • 260 g kidney beans (I used 1 can - drained, washed and dried)

  • 2 garlic gloves

  • 1 onion (~60 grams)

  • 1 tsp psyllium husks powder + 3 tbsp water (or chia or ground linseeds)

  • 2 Tbsp soy sauce

  • 3 Tbsp nutritional yeast

  • 3 Tbsp breadcrumbs

  • 1 Tbsp oats

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp bell pepper powder

For the guacamole:

  • 2 avocados

  • 3 Tbsp soy yogurt

  • 1 garlic glove

  • 1 tsp salt

  • pepper to taste

  • 1 spring onion

  • handful of fresh parsley

  • juice of one lemon

  • (optional: 1/4 tsp ground cumin)


  1. For the burger patties, mix psyllium husks powder with water and set aside to thicken. Chop the onion and garlic. With a food processor or hand mixer process (preferably pulse a few times with the processor) the drained beans just for 3-5 seconds. They should still have texture.

  2. Add all the other ingredients and blend again until everything is combined and blended. Do not over blend - it should still have some texture.

  3. If the mixture is too dry/wet make sure to add some more water or oats/flour.

  4. With wet hands, form 4 burger patties.

  5. Oil a pan and fry for 3-5 minutes on each side.

  6. For the guacamole, mash the avocado and finely chop garlic, spring onion and fresh parsley. Put all ingredients in a bowl and mix until combined.

  7. Start to build your burger, eat with salad or plain.

Recent Posts

See All