Chickpea-Mushroom Burgers

Name: Chickpea-Mushroom Burgers
Total time: 3 h 31 min
Yield: 8 servings
Ingredients: ½ cup red or black quinoa, rinsed; 1 tsp Kosher salt; ½ cup extra-virgin olive oil; 2 cans chickpeas; 1 tsp garlic powder; ½ tsp smoked paprika; 8 oz crimini mushrooms; ¼ cup tahini; ¼ cup white miso; ¼ cup oat flour or all-purpose flour; 8 slices sharp cheddar or vegan cheese; ¼ cup Mayonnaise; ¼ cup mustard; 8 pieces hamburger buns; 2 cups shredded iceberg lettuce; 1 cup sliced pickles

Hearty vegetarian burgers made with a flavorful blend of chickpeas, mushrooms, quinoa, and savory seasonings. These freezer-friendly patties are crispy on the outside, tender inside, and perfect topped with cheese, lettuce, and classic burger fixings.

8 servings

3 hr 31 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup red or black quinoa, rinsed
•1 tsp Kosher salt
•½ cup extra-virgin olive oil
•2 cans chickpeas
•1 tsp garlic powder
•½ tsp smoked paprika
•8 oz crimini mushrooms
•¼ cup tahini
•¼ cup white miso
•¼ cup oat flour or all-purpose flour
•8 slices sharp cheddar or vegan cheese
•¼ cup Mayonnaise
•¼ cup mustard
•8 pieces hamburger buns
•2 cups shredded iceberg lettuce
•1 cup sliced pickles

Cooking Instructions

1.
Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
20 min
2.
Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
15 min
3.
Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
140 min
4.
Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
31 min
5.
Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
5 min
6.
Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

Chickpea-Mushroom Burgers

8 servings

3 hr 31 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup red or black quinoa, rinsed

•1 tsp Kosher salt

•½ cup extra-virgin olive oil

•2 cans chickpeas

•1 tsp garlic powder

•½ tsp smoked paprika

•8 oz crimini mushrooms

•¼ cup tahini

•¼ cup white miso

•¼ cup oat flour or all-purpose flour

•8 slices sharp cheddar or vegan cheese

•¼ cup Mayonnaise

•¼ cup mustard

•8 pieces hamburger buns

•2 cups shredded iceberg lettuce

•1 cup sliced pickles

Cooking Instructions

Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.

20 min

Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.

15 min

Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.

140 min

Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.

31 min

Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.

5 min

Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.