Baked Lemon-Parsley Chickpea Veggie Burgers

Name: Baked Lemon-Parsley Chickpea Veggie Burgers
Prep time: 35 min
Cook time: 27 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each; about 3 cups drained) (500 g) canned chickpeas, drained, rinsed, and patted very dry (500 g is the drained weight; two cans weigh about 850 g with liquid); 4 tbsp (60 ml) extra-virgin olive oil, divided: 1 tbsp for the onions, 1 tbsp for the pan, 1 tbsp for brushing the tops before baking, 1 tbsp for brushing after flipping; 1 small (150 g) yellow onion, finely diced (about ¾ cup); 3 cloves (12 g) garlic cloves, minced; ½ cup, packed (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 2 large (240 g) large lemons, zested (1 tsp zest), then juiced (about 4 tbsp / 60 ml juice total: 2 tbsp for the burgers, 2 tbsp for the sauce); 2 tbsp (30 g) tahini, stirred well; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground coriander; ½ tsp (1 g) smoked paprika; ¾ tsp (4 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 1 large (50 g) large egg, lightly beaten; 1 cup (60 g) panko breadcrumbs; 1 cup (240 g) plain whole-milk Greek yogurt; ¼ tsp (1.2 g) fine sea salt; 6 buns (360 g) burger buns, split; 1 large (180 g) large ripe tomato, cut into 6 slices; 6 leaves (60 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Chunky, golden Mediterranean chickpea burgers brightened with lemon, garlic and a big handful of parsley. They bake on one sheet pan with no frying, and they hold together well. Serve them with a generous, cool lemon-yogurt sauce.

Prep: 35 min
Cook: 27 min
Wait: 23 min
Total: 1 hr 25 min
Makes: 6 burgers (about 3½ inches / 9 cm wide)

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Ingredients

6 servings

For the burgers
2 cans (15 oz each; about 3 cups drained) (500 g) canned chickpeas, drained, rinsed, and patted very dry (500 g is the drained weight; two cans weigh about 850 g with liquid)
4 tbsp (60 ml) extra-virgin olive oil, divided: 1 tbsp for the onions, 1 tbsp for the pan, 1 tbsp for brushing the tops before baking, 1 tbsp for brushing after flipping
1 small (150 g) yellow onion, finely diced (about ¾ cup)
3 cloves (12 g) garlic cloves, minced
½ cup, packed (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
2 large (240 g) large lemons, zested (1 tsp zest), then juiced (about 4 tbsp / 60 ml juice total: 2 tbsp for the burgers, 2 tbsp for the sauce)
2 tbsp (30 g) tahini, stirred well
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
½ tsp (1 g) smoked paprika
¾ tsp (4 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
1 large (50 g) large egg, lightly beaten
1 cup (60 g) panko breadcrumbs
For the lemon-yogurt sauce
1 cup (240 g) plain whole-milk Greek yogurt
¼ tsp (1.2 g) fine sea salt
To serve
6 buns (360 g) burger buns, split
1 large (180 g) large ripe tomato, cut into 6 slices
6 leaves (60 g) butter lettuce leaves, washed and dried

Equipment (9)

Food processor (7-cup / 1.7 L or larger)
Large rimmed baking sheet, 18×13 inches (46×33 cm)
Parchment paper
Medium skillet, 10-inch (25 cm), for onions and toasting buns
Large mixing bowl
Small mixing bowl
Pastry brush
Wide spatula
Instant-read thermometer

Steps

Before you start

Chickpeas must be well dried, because wet chickpeas make mushy patties. Give them a full 4 minutes on towels.
The mixture needs 20 minutes in the fridge before shaping, so plan for that rest.
Zest the lemons before you juice them. You need about 1 teaspoon of zest and 4 tablespoons (60 ml) of juice in total: 2 tablespoons for the burgers and 2 tablespoons for the sauce.
Total time is about 85 minutes, and 20 minutes of that is chilling.

1
Dry the chickpeas
- Drain and rinse the chickpeas in a colander.
- Spread them on a clean kitchen towel or a double layer of paper towels and pat them dry.
- Roll them around a little and pat again.
- Pick out any loose skins.
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Ready when: The chickpeas look matte and feel dry to the touch, with no shine of water.
Tip: Excess moisture is the main cause of burgers that fall apart.
2
Soften onion and garlic
- Heat 1 tablespoon (15 ml) of the olive oil in the 10-inch (25 cm) skillet over medium heat.
- Add the diced onion and a pinch of the salt from the burger amount.
- Cook, stirring often, for 3 minutes.
- Add the garlic and cook for 1 more minute.
- Scrape everything into a small bowl to cool slightly.
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Ready when: The onion is soft and translucent, and the garlic smells fragrant but hasn't browned.
Tip: Don't let the garlic brown, or it tastes bitter in the finished burgers.
3
Preheat and prep panOven 400°F / 205°C
- Position a rack in the center of the oven and heat it to 400°F (200°C).
- Line the baking sheet with parchment paper and brush the parchment with 1 tablespoon (15 ml) of the olive oil.
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Ready when: The oven has reached 400°F (200°C) before the patties go in.
4
Pulse the base
- In the food processor, combine the dried chickpeas, the onion and garlic, the parsley, lemon zest, 2 tablespoons (30 ml) lemon juice, tahini, cumin, coriander, smoked paprika, the remaining salt and the pepper.
- Pulse 8 to 10 times, scraping down the bowl once.
- Stop when the mixture is a coarse, chunky paste that holds together when pinched.
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Ready when: About a third of the chickpeas are still visible as small pieces and the rest is a rough paste. It should not be smooth like hummus.
Tip: Pulse rather than run the machine. Over-processing makes a gummy, dense burger.
5
Fold in egg and panko
- Transfer the mixture to the large bowl.
- Add the beaten egg and the panko.
- Fold with a spatula until evenly combined.
- The mixture will feel moist and slightly sticky.
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Ready when: No dry pockets of panko remain, and a spoonful squeezed in your fist holds its shape.
Tip: If it feels too wet to shape after chilling, stir in 1 more tablespoon (4 g) of panko.
6
Chill the mixture
- Cover the bowl and refrigerate for 20 minutes.
- This lets the panko absorb moisture and makes the mixture much easier to shape.
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Ready when: The mixture feels firmer and less tacky.
7
Shape the patties
- Divide the mixture into 6 equal portions of about 130 g (a scant ½ cup) each.
- With damp hands, press each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Set them on the oiled parchment, spaced 1 inch (2.5 cm) apart.
- Brush the tops with 1 tablespoon (15 ml) of the olive oil.
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Ready when: Patties are smooth-edged, with no deep cracks.
Tip: Pinch any cracked edges back together now. Cracks widen in the oven.
8
Bake first sideOven 400°F / 205°C
- Bake in the 400°F (200°C) oven for 12 minutes.
- Meanwhile, make the sauce in the next step.
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Ready when: The edges look dry and the bottoms are golden brown when you lift a corner with the spatula.
9
Make lemon-yogurt sauce
- While the patties bake, stir together the Greek yogurt (1 cup), the remaining 2 tablespoons (30 ml) lemon juice and the ¼ teaspoon salt in a small bowl.
- Taste and add a few drops more lemon if you like it tangier.
- Refrigerate until serving.
- This makes about 1 cup (16 tablespoons), enough for roughly 2½ tablespoons per burger.
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Ready when: The sauce is smooth and pourable but still thick.
10
Flip and finish bakingOven 400°F / 205°C
- Remove the pan from the oven.
- Slide a wide spatula fully under each patty and flip it gently.
- Brush the tops with the final 1 tablespoon (15 ml) of olive oil.
- Return to the oven and bake 11 to 12 minutes more.
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Ready when: Both sides are deep golden brown, the surface feels firm when pressed, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Flip only when the bottoms release easily. If a patty sticks, give it 1 more minute.
11
Rest the burgers
- Let the patties sit on the pan for 3 minutes.
- They firm up as they cool slightly and are less likely to crumble when lifted.
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Ready when: Patties hold their shape when lifted with the spatula.
12
Toast buns and assemble
- Heat the dry skillet over medium heat and toast the cut sides of the buns for 1 to 2 minutes each, until light golden.
- Spread 1 heaped tablespoon of sauce on each bottom bun.
- Top with a lettuce leaf, a patty and a tomato slice.
- Spoon about 1 more tablespoon of sauce on top of the tomato, add the bun tops, and serve at once.
- Serve any remaining sauce on the side.
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Ready when: The buns are lightly golden and slightly crisp on the cut sides.
Tip: Put the lettuce next to the bun so the juicy tomato doesn't make the bread soggy.

Good to know

Tips

Pat the chickpeas thoroughly dry and pulse them only until chunky.
Use a wide spatula to flip, and don't try to turn the patties before the bottoms are golden and release easily.
For extra crunch, finish the baked patties in a hot skillet with a teaspoon of oil for 1 minute per side.
Chickpea burgers are mild, so taste the raw mixture. It should seem slightly under-lemony if you plan to add the yogurt sauce, which supplies extra brightness.

Make ahead

Shape the patties up to 24 hours ahead. Place them on the parchment-lined pan, cover tightly and refrigerate, then brush with oil and bake straight from the fridge, adding 2 minutes to each side. The sauce keeps up to 3 days in the fridge.

Storage & reheating

Cool completely. Refrigerate cooked patties in an airtight container for up to 4 days. Freeze them separated by parchment in a freezer bag for up to 3 months. Reheat refrigerated patties on a baking sheet at 375°F (190°C) for 10 minutes. Reheat frozen patties, without thawing, for 18 to 20 minutes. Don't leave cooked patties at room temperature for more than 2 hours. Leftover sauce keeps in the fridge for up to 3 days.

Substitutions

large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the burgers vegan, but they are slightly softer. Chill the mixture the full 20 minutes. Use the same bake time. The 160°F (71°C) temperature check then no longer applies.
panko breadcrumbs → 1 cup (80 g) rolled oats, pulsed a few times. Gluten-free if you use certified gluten-free oats. The texture is slightly denser.
tahini → 2 tablespoons smooth almond or sunflower seed butter. The flavor is a little sweeter and less nutty-bitter.
plain whole-milk Greek yogurt → Unsweetened plain dairy-free yogurt. Use a thick one so the sauce doesn't run.