Vegan Chickpea Burgers


  • 1 tsp oil
  • 2 shallots or 1/2 red onion, finely diced
  • 4 cloves garlic, minced
  • 1 15oz can (1 1/2 cups cooked) chickpeas, drained and rinsed
  • 1/2 tsp salt
  • 1/4-1 tsp red pepper flakes, to taste
  • 1 cup cooked brown rice
  • 1 1/2 tbsp tomato paste
  • 1 tbsp dried (combination of basil, rosemary, oregano, and thyme)
  • 1 tbsp Ener-G Egg Replacer or Potato Flour/Starch
  • 1/4 cup hot water


The innovative ClearView Lid allows 
easy viewing of grilling conditions without opening the lid,
avoding heat loss and is perfect for grilling burgers. 
Monument Propane Gas Grill Collection


  1. Heat a large skillet over medium heat. Once hot, add the oil and onion. Cook for 2-3 minutes until soft, then add the garlic and let it cook for 30-60 seconds.
  2. Add the chickpeas, 1/2 teaspoon of salt, and red pepper flakes - sauté for about 5 minutes until the chickpeas are dry and starting to fall apart.
  3. Add the brown rice and tomato paste and cook for about 2 minutes, stirring. Turn off heat and let the mixture cool.
  4. Transfer the mixture to a large bowl and add the fresh herbs. Mash the mixture by hand or using a pastry cutter or potato masher. Once the mixture can hold together, but still has some texture, you can stop.
  5. Whisk together very hot water and the Ener-g Egg Replacer (or potato starch/flour) until combined, thickened, and gloopy. Add the egg replacer to the burgers and mix to combine.
  6. Divide the mixture into 4 pieces and form it into patties. Wet your hands to prevent sticking or coat the mixture with extra flour/starch. Let the patties rest for 10 minutes, or refrigerate until ready to use.
  7. Cook the burgers on medium-low heat with some oil for 5-6 minutes on each side. If they start to blacken before the time is up, then lower the heat.
  8. Remove from grill, add your toppings & enjoy!

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