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The Anatomy of The Perfect Vegan Chickpea Burger

The absolute perfect vegan chickpea burger, built from scratch: fluffy homemade buns, spiced chickpea patties, aioli, greens and veggies. Ready in about 35 minutes of hands-on time (plus dough proofing).
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Choose Serving Size 10

Ingredients 

Gluten-Free Vegan Burger Buns:

  • 500 g gluten-free flour mix I used MixIt by Schar
  • 250 ml lukewarm water
  • 250 ml warm soy milk
  • 5 Tbsps coconut oil melted
  • 3 Tbsps psyllium husks
  • 2 Tbsps sugar
  • 1 ½ tsps sea salt
  • 10 g instant yeast
  • ½ tsp turmeric
  • 3 tbsp olive oil + 1 more for coating
  • ⅓ tsp smoked paprika
  • 2 tsp black cumin or black sesame seeds

Vegan Burger Patties:

  • 250 g chickpeas dry, soaked in warm water overnight
  • ½ cup flour any kind of flour you want
  • 1 tsp baking soda
  • 1 cup parsley chopped
  • 1 medium onion chopped
  • 4 Tbsps carob powder
  • 4 Tbsps psyllium husks
  • 2 tsps thyme
  • 1 tsp oregano
  • ½ tsp 7 peppers spice
  • 2 tsps smoked paprika
  • 2 tsps garlic powder
  • ½ tsp sea salt
  • 2 Tbsps dry veggie mix with carrots, celeriac etc. If you don't have something similar, just grate 1/2 medium carrot + 1/4 celeriac.

Assembly

  • 2 slices onion per burger
  • slices pickles per burger
  • 2 slices tomato per burger
  • valerian leaves per burger
  • 1 tbsp vegan aioli sauce per burger; store-bought or homemade
  • ½ tbsp ketchup per burger

Instructions

  • Gluten-Free Vegan Burger Buns:
  • Combine the lukewarm water with the warm soy milk, sugar and yeast. Mix until the sugar is dissolved.
  • Add the flour and psyllium husks to a large bowl. Add the salt, the liquids and the coconut oil. Mix well. Don't worry if it looks very sticky, that's fine. Gluten-free flour behaves differently and needs more liquid; a 1:1 ratio works best.
  • Cover with plastic wrap and let it sit for an hour or so in a warm spot (near an oven or a stove, for example).
  • Line a large oven tray with parchment paper and grease it. Preheat the oven to 180C.
  • Once the dough has risen, grease your hands with some oil and divide it into about 10 small balls.
  • Shape the buns and place them on the tray. Keep your hands well greased, or the dough will stick to them.
  • Mix the olive oil with the turmeric powder and, using a brush, coat each bun. This will give them color.
  • Sprinkle some smoked paprika and seeds on top and bake for approx. 25 minutes, or until golden.
  • Vegan Burger Patties:
  • Boil the chickpeas in a large pot. Add the baking soda. Boil for 40-50 minutes, or until soft and cooked through.
  • Drain the chickpeas and add them to your food processor.
  • Add all the other ingredients for the burger patties.
  • Process for 1-2 minutes.
  • Chill in the fridge for 30 minutes before using.
  • Tip: You can make the patty mixture right after you put the buns in the oven. This way, the buns and patties will be ready at the same time.
  • Heat some oil in a large non-stick pan.
  • Shape the burger patties and place them in the pan.
  • Fry each patty for 1-2 minutes on each side.
  • Assembly:
  • Now build the perfect vegan burger!
  • Spread ketchup and aioli sauce on the buns. Add onion and tomato slices.
  • Place the vegan burger patty on top and finish with valerian leaves, pickles and a little more sauce if you like.
  • Enjoy!

Notes

The gluten-free bun dough is meant to look very sticky, so resist the urge to add extra flour. Store baked buns and cooked patties separately in an airtight container for up to 3 days, and assemble just before serving so the buns stay soft.