Name: Chickpea-Mushroom Veggie Burgers
Cook time: 35 minutes
Total time: 1 hour, plus chilling
Yield: Makes 8
Ingredients: ½ cup red or black quinoa, rinsed; Kosher salt; ½ cup extra-virgin olive oil, divided, plus more for drizzling; 2 (14.5-oz.) cans chickpeas, rinsed, drained; 1 tsp. garlic powder; ½ tsp. smoked paprika; 8 oz. crimini mushrooms, trimmed, cut into ¼" pieces; ¼ cup tahini; ¼ cup white miso; ¼ cup oat flour or all-purpose flour; 8 slices sharp cheddar or vegan cheese; Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)

Photo of a mushroom burger with cheese lettuce tomato onion and mayonnaise on a bun.

Photo by Joseph De Leo, Food Styling by Liza Jernow

All it takes are 10 ingredients and a little time to batch up homemade veggie burgers that are packed with dynamic flavor and texture. “Mushrooms add rich umami to vegan burgers, and they’re naturally low in sodium and saturated fat,” says dietitian and heart health coach Heather Shasa. We then blend those mushrooms with browned chickpeas, fluffy quinoa, nutty tahini, and creamy miso. “Combined with the additional fiber from chickpeas and quinoa, these create a satisfying burger option fit to help lower cholesterol levels,” Shasa points out for those watching their heart health. If making these gluten-free, you get an extra boost from oat flour too. Just be intentional about choosing your fixings—not all mayo, buns, and cheese are created equal.

The process requires a touch of planning—you want to freeze the chickpea-mushroom burger patties for a good two hours so that they bind together before being baked. But they then turn out as juicy and crisp as your favorite smash burger. And having a batch in your freezer to bake on demand means access to an easy, quick dinner for any night of the week.

Recipe notes

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