Baked Chickpea Chimichurri Burgers
Hearty, herby chickpea patties are mixed with a bright Argentinian-style chimichurri, baked until crisp at the edges and tender inside, then piled on toasted buns with more chimichurri, tomato and peppery arugula. Vegan and no frying needed.
Steps
Before you start
- Position an oven rack in the center and preheat to 425°F (220°C) before you shape the patties.
- Drain and rinse the chickpeas, then let them sit in a colander while you make the chimichurri so they dry well. Wet chickpeas make soft patties.
- Use dried oregano, not fresh, in the chimichurri. Its flavor is stronger and it is traditional for this sauce.
- Plan for 15 minutes of chilling after shaping. The patties need it to hold together.
Dry the chickpeasOven 425°F / 220°C
- Preheat the oven to 425°F (220°C) with a rack in the center.
- Line a rimmed baking sheet with parchment and brush the parchment with 1 Tbsp (15 ml) of the oil for brushing.
- Spread the drained, rinsed chickpeas on a clean towel, cover with a second towel or paper towels and pat firmly until the skins look matte, not shiny.
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Ready when: Chickpeas feel dry to the touch and no water beads on the towel.
Tip: Skipping this step is the most common reason chickpea burgers turn out mushy.
Make the chimichurri
- In a medium bowl, stir the chopped parsley, minced garlic, dried oregano, red pepper flakes and ¾ tsp salt with the red wine vinegar.
- Let it sit 2 minutes so the salt dissolves, then stir in the ⅓ cup (80 ml) olive oil.
- You will have about ¾ cup (180 ml) of sauce.
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Ready when: Sauce is loose, glossy and speckled green with no clumps of garlic.
Tip: Chop by hand for the best texture. A food processor can pulse it to a paste if you are not careful.
Mash the chickpeas
- Put the dried chickpeas in a large bowl.
- Mash with a potato masher or fork until about two-thirds are broken down into a coarse, sticky paste and the rest remain in rough pieces, about 2 minutes.
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Ready when: Mixture clumps together when pinched, with some visible chickpea chunks.
Tip: Leave some texture. A smooth puree bakes up gummy.
Mix the patty dough
- Add ¼ cup (60 ml) of the chimichurri to the mashed chickpeas, scooping mostly the herbs and a little oil.
- Add the panko, tahini, smoked paprika, cumin, ½ tsp salt and the black pepper.
- Stir and fold with a spatula for about 1 minute until evenly combined.
- Refrigerate the remaining chimichurri for topping.
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Ready when: A handful squeezed in your fist holds its shape without crumbling or leaving a wet palm.
Tip: If it feels wet, add 1 Tbsp more panko. If it crumbles, mash a few more chickpeas in.
Shape and chill
- Divide the mixture into 4 equal portions (about 190 g each).
- With damp hands, pack each into a firm patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Set them on the oiled parchment, spaced 2 inches (5 cm) apart.
- Chill uncovered in the fridge for 15 minutes.
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Ready when: Patties feel firm and cool to the touch.
Tip: Press the edges firmly to avoid cracks, which can split during flipping.
Bake first sideOven 425°F / 220°C
- Brush the tops of the patties with the remaining 1 Tbsp (15 ml) oil.
- Bake at 425°F (220°C) for 14 minutes.
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Ready when: Bottoms are deep golden and the patties lift cleanly from the parchment.
Tip: If a patty sticks, wait 1 more minute. It releases once the crust sets.
Flip and finishOven 425°F / 220°C
- Using a wide spatula, carefully flip each patty.
- Bake for 10 more minutes, until both sides are golden brown with crisp edges.
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Ready when: Both sides are golden brown and the patties feel firm when pressed.
Rest and toast bunsOven 425°F / 220°C
- Remove the baking sheet and let the patties rest for 5 minutes.
- Meanwhile, place the split buns cut side up on a second tray or directly on the oven rack for 2 to 3 minutes in the still-hot oven, until the cut sides are lightly toasted.
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Ready when: Buns are pale golden on the cut sides.
Tip: Watch the buns closely. They burn quickly at this temperature.
Assemble and serve
- Spoon 1 Tbsp of chimichurri onto each bun bottom.
- Add a patty, a tomato slice, a few red onion slices and a handful of arugula.
- Spoon another 1 to 2 Tbsp of chimichurri over the top, add the bun tops and serve right away with extra sauce on the side.
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Tip: Stir the chimichurri first so you get both herbs and oil in each spoonful.
Good to know
Tips
- Pat the chickpeas truly dry. This matters more than any other step for firm patties.
- Keep some chickpeas chunky when mashing so the burgers have bite rather than a pasty texture.
- Chimichurri tastes best after it sits for 15 to 30 minutes, so make it first and let it rest while you shape the patties.
- For extra-crisp crusts, bake on a preheated sheet pan. Slide the parchment with the patties onto it carefully.
Make ahead
Make the chimichurri up to 3 days ahead and keep it covered in the fridge, then bring it to room temperature and stir before using. Shape the raw patties up to 24 hours ahead, cover them on the tray and refrigerate, then bake as directed, adding 2 minutes to the first side.
Storage & reheating
Room temperature: up to 1 hour. Fridge: store patties and chimichurri separately in airtight containers for up to 4 days. Freezer: freeze cooled patties on a tray, then bag them for up to 3 months. Reheat patties from the fridge at 350°F (175°C) for 10 minutes, or from frozen for 18 to 20 minutes, until hot and crisp at the edges.
Substitutions
- panko breadcrumbs → rolled oats or gluten-free breadcrumbs. Use the same weight of rolled oats pulsed briefly, or gluten-free breadcrumbs, for a gluten-free burger (also use gluten-free buns).
- tahini → almond butter or sunflower seed butter. Use the same amount of almond butter or sunflower seed butter. Mayonnaise also works if you are not vegan.
- red wine vinegar → sherry vinegar or apple cider vinegar. Use the same amount. The flavor will be a little fruitier but still bright.
- flat-leaf parsley → parsley with some cilantro. Replace up to a third of the parsley with fresh cilantro for a different herb flavor.