Packed with nutritious ingredients, this Veggie Burger is full of delicious flavor and satisfying texture.  Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! Video.

Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! #veggieburger #chickpeaburger

When I let go of what I am, I become what I might be.

Lao Tzu

These Veggie Burgers are packed with fresh, wholesome ingredients.  Roasted mushrooms, carrots, and chickpeas give the veggie burger a savory flavor.  Quinoa has a chewy hearty texture that works great to give the burgers substance without the need for bread crumbs, making them gluten-free.  Pecans add richness and depth.  The veggie burgers are lightly baked and then pan-seared for a delicious crusty crunch.  The flavors totally lend to a variety of toppings and sides.  Our hands-down favorite accompaniment are these pickled onions, such a perfect compliment!

Why You Will Love These Veggie Burgers

  1. Delicious Flavor: These burgers are packed with savory deliciousness. The combination of roasted mushrooms, carrots, chickpeas, and pecans creates a rich and satisfying taste.
  2. Wholesome Ingredients: Made with fresh, nutritious ingredients, these burgers are a healthy option. They are vegetarian, gluten-free, and can be easily adapted to be vegan-friendly.
  3. Satisfying Texture: The quinoa in these burgers adds a chewy and hearty texture, while the pecans contribute richness and depth. The combination of ingredients creates a burger that is not too mushy or too firm.
  4. Versatile Toppings: These veggie burgers are great with a variety of toppings. Whether you prefer classic options like avocado, tomato, lettuce, or enjoy adding some tanginess with dijon mustard or bbq sauce, you can customize your burger to suit your taste.

Veggie Burger Ingredients

Ingredients for the chickpea quinoa veggie burger.

Ingredient Notes

  • Quinoa: Red quinoa is recommended for this recipe because of its heartier texture and slightly nutty flavor. While we have not tried these, short-grain brown rice, tri-colored quinoa, or farro should work as a substitute (cooking times will vary, follow package directions).
  • Mushrooms: Roasted mushrooms provide a savory and umami flavor to the veggie burgers.
  • Carrots: Roasted carrots add sweetness and a hint of earthy flavor.
  • Onion & Garlic: These aromatic ingredients enhance the overall taste of the burgers.
  • Chickpeas: They contribute protein and a creamy texture to the patties.
  • Pecans: Ground pecans add richness and depth of flavor to the veggie burgers.
  • Fresh Sage & Oregano: These fresh herbs bring a fresh and aromatic note to the recipe.
  • Tomato Paste, Stoneground Mustard, Worcestershire: These condiments provide tanginess and depth of flavor.
  • Egg: The egg acts as a binder for the patties, but if you prefer a vegan option, you can substitute it with a flax egg.
  • Salt & Pepper: Used to season the burgers and bring out the flavors of the other ingredients.

How to make Veggie Burgers!

These Chickpea Quinoa Burgers may be just a teensy bit fussy, but I promise you they are worth it! Just follow these 6 steps:

  1. Cook the quinoa.
  2. Roast vegetables.
  3. Process ingredients in food processor.
  4. Form patties.
  5. Bake.
  6. Pan-sear or grill to serve!

STEP 1: COOK THE QUINOA– In a saucepan, over medium high heat, add quinoa, garlic, sage, oregano, and Braggs Liquid Aminos (soy sauce works too) and bring to a boil. Cover, lower heat and simmer over low heat for 15 minutes.

STEP 2: ROAST– Roast the onion, mushrooms, carrots and chickpeas for 20 minutes in the oven. Roasting gives flavor and dissipates the water content giving more texture to the patty.

STEP 3: PROCESS– Grind pecans in food processor to a coarse meal and dump into a separate large bowl.  No need to clean the processor, add the cooled roasted vegetables, tomato paste, mustard, Worcestershire, egg, salt, and pepper.

Pulse together enough to adhere mixture leaving small chunks of veggies is good!  You want some texture. Mix ground pecans with veggie mixture and quinoa.

STEP 4: FORM BURGERS– Mash together, forming into 6 patties around 4.5 ounces each.

Formed veggie burger patties on a sheet pan.

STEP 5: BAKE– Bake 20 minutes at 350F.  Baking firms up the burgers.  This can all be done ahead of time, up to two days before serving.

STEP 6: PAN-SEAR– Heat the veggie burger in a pan with a little oil until golden and crisp on the outside.  About 3-4 minutes on each side, then build your perfect burger!

Veggie Burger FAQS

Are veggie burgers healthy?

Veggie burgers can be a nutritious option depending on the ingredients used. They are typically lower in saturated fat and cholesterol compared to traditional meat-based burgers. However, the nutritional content can vary depending on the specific brand or recipe. It’s important to check the label or recipe to ensure that the veggie burger is made with wholesome ingredients and provides a good source of protein, fiber, and vitamins.

Can veggie burgers be vegan-friendly?

Absolutely! Veggie burgers can be easily adapted to be vegan-friendly. Traditional animal-based ingredients like eggs or dairy products can be substituted with plant-based alternatives. Ingredients like flaxseeds, chia seeds, or mashed beans can serve as binders in place of eggs, while plant-based milk or vegan cheese can be used in the recipe. When purchasing store-bought veggie burgers, look for the vegan label or check the ingredient list for any animal-derived products.

How do I cook veggie burgers?

Veggie burgers can be cooked in various ways depending on your preference. They can be pan-seared, grilled, baked, or even air-fried. When pan-searing or grilling, it’s important to preheat your cooking surface and lightly oil it to prevent the burgers from sticking. Always follow the cooking instructions provided with the specific brand or recipe you are using to achieve the best results.

Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! #veggieburger #chickpeaburger

Serve with Veggie Burgers with:

Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! #veggieburger #chickpeaburger

More recipes you may enjoy!

I crave a good veggie burger!  This is one is close to my dream burger.  Full of homey, savory goodness, the texture is not too mushy or too firm.  Just right! I grew up eating a lot of veggie burgers, some that came frozen or in a can.  They were tasty, but the ingredient list was so long and some words were unpronounceable.

This recipe is filled with good clean wholesome ingredients and so much savory flavor.

Hope you enjoy!  Tonia

Watch how to make a Veggie Burger!

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Veggie Burger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 (4 1/2 oz patties) 1x
  • Category: Veggie Burger
  • Method: Bake and Pan Sear
  • Cuisine: American
  • Diet: Vegetarian


Packed with nutritious ingredients, this Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings.


Units Scale
  • 1/2 cup red quinoa, rinsed (or regular quinoa)
  • 3/4 cup water
  • 1 tablespoon Braggs liquid aminos (or soy sauce)
  • 1 tablespoon fresh sage
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, roughly chopped
  • 10 ounces mushrooms, halved or quartered
  • 1/2 cup chopped carrots
  • 1 onion, chopped
  • 15 oz canned chickpeas (1 1/2 cups cooked)
  • 1 cup pecans (sub walnuts, hemp seeds, sunflower seeds)
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons stoneground mustard (or dijon)
  • 1 teaspoon Worcestershire (I like the vegan Wizard brand)
  • 1 egg
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper

Optional garnishes: buns, pickled onions, chipotle mayo, avocado, microgreens, fermented pickles, tomatoes, lettuce, etc.


  1. Preheat oven to 400 degrees.
  2. In a saucepan add quinoa, Braggs, sage, oregano, garlic cloves and water.  Bring to a simmer, cover and simmer low heat for 15 minutes.  Turn off heat, set aside without lifting the lid!
  3. While quinoa is cooking, place drained chickpeas, mushrooms, carrots and onion on a baking tray.  Drizzle with a little olive oil and a sprinkle of salt.  Slide into the preheated oven, and roast for 20 minutes.  Let cool for at least 5 minutes.
  4. In a food processor pulse pecans to a coarse meal, scoop out, and set aside.
  5. Without cleaning out the processor add roasted chickpeas, veggies, tomato paste, mustard, Worcestershire, egg, salt and pepper.  Pulse just enough to adhere mixture leaving small chunks of veggies is good.  This just takes a handful of pulses, you want some texture.
  6. Mix together ground pecans with veggie chickpea mixture and quinoa.
  7. Form into 6 patties around 4.5 ounces each.
  8. Bake on a parchment-lined sheet pan, in the oven for 20 minutes at 350 degrees.  Up to this step can all be done up to two days ahead by refrigerating the baked burgers in a sealed container.
  9. To serve pan sear in a skillet with oil over medium heat, until deep golden crisp on the outside and warm through.  Enjoy with your favorite condiments.


Meal Prep: Make these ahead (bake ahead) for meal prep and store in the fridge or freezer, in an airtight container, to use throughout the week.

Vegan Adaption: Substitute a flax egg for the egg. ( 1 Tablespoon ground flax meal mixed with 2 1/2 tablespoons water)

For optimal “holding together power”, let the burgers rest about a half hour to set up after baking before pan frying.  For optimal texture, make them a day ahead and refrigerate, frying cold directly out of the fridge seems to help them bind together more.


  • Serving Size: 1 burger
  • Calories: 253
  • Sugar: 4.1 g
  • Sodium: 824.8 mg
  • Fat: 15.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 22.1 g
  • Fiber: 6.9 g
  • Protein: 9.3 g
  • Cholesterol: 31 mg

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  1. These got an A+ and rave reviews. Incredible flavor. Used tricolored quinoa, two flax eggs(made 8 patties)ripe tomato, chipotle mayo, lettuce, and microgreens. So delicious. 🙂

  2. Our family has been on a quest for the best veggie burgers for several years. My husband said these are in first place! Great flavor and texture. Next time I will try 2 flax eggs and make them slightly smaller to get 8 burgers because buns come in a package of 8 and what do you do with 2 leftover buns?

  3. Very tasty, but they fell apart as if they needed more egg or binding agent. Would have loved to try them again, but for all the work to prepare, not sure we will.

      1. This recipe is the most flavorful veggie burger I have found, so it’s worth making it work.

        I made two changes, and the burger was firmer.

        I increased the amount of flax egg: 2 Tablespoons of ground flax with 1/4 cup water.

        I also processed it longer, it had a little less texture, but held together better.

  4. I love this burger!!! I am going to make it again and was wondering what I could substitute for the chickpeas to make it a no bean burger? Would tofu be a good option?

    1. Sure! You might have to play around with the texture. Maybe add more quinoa, mushrooms and carrots if needed and use a smaller amount of tofu, just enough to bind together.

      1. Thank you! I am going to give it a try and I will let you know how it turns out. I am sure it will be great with the suggestions you made!

  5. The flavors were amazing, but my burgers unfortunately fell a part. If doing again, I would certainly follow the tip to let them sit for 30 min after coming out of the oven. That said, the texture of the burger + chipotle mayo was perfect!

  6. These burgers are really delicious, and it was easy to make them completely plant based by substituting 2 tbsp of flaxseed mill mixed with 3 tbsp of water for the egg called for in the recipe. Yum!

  7. These were a huge hit with my family! Delicious and held together beautifully! The only minor changes I made were to use more Italian seasonings/dried herbs and less sage. I also added a bit of leftover marinara in place of some of the tomato paste.

  8. Could I use anything else in place of quinoa? I’m hoping to pass this beautiful recipe on to my mom, but I’m not sure she’d use quinoa.

  9. The burger had the best flavor of all I’ve tried, and I’ve tried quite a few. I skipped sage in cooking the quinoa, but doubt it made much difference. The burger tends to break apart if I’m not careful, probably due to the crumbly nature of the quinoa. Should I increase the amount of flax egg next time?

  10. Delicious! I was out of chickpeas so used kidney beans instead, otherwise made as written. So good!
    Thank you for a yummy burger!

  11. These were a little “fussy” but worth the extra steps. Mine unfortunately began to crumble after attempting to move them from baking tray to skillet. Having said that; I’m not giving up because the flavor and texture are perfect!!
    Suggestions on perhaps one more binding element?
    Also I have a question on Braggs vs Soy Sauce vs Tamari.
    I made two recipes from FAHome in the past two days, both called for Braggs (which I was out of) so I substituted in my Tamari (all I had on hand) How will this change the flavors? I know it changes the appearance but does it affect then taste quality?
    Thank you for responding. This is my go to site for just about every recipe I make!!!

    1. Hi Karen- Braggs is saltier than soy sauce, and Tamari is the saltiest- saltier than both Braggs and soy- so go light when using it. 🙂

    2. Hi Karen, glad you enjoyed the flavor. The longer they rest out of the oven, the more staying together power they have- at least 1/2 an hour. Hope that helps!

  12. Have been a vegan for a while now and miss eating burgers.

    This Quinoa Chickpea Veggie Burger looks so good.
    Can not wait to eat one!

  13. I have a tomato allergy. So I wonder what I could use in place of tomato paste? Any suggestions?

  14. I always look forward to Saturday mornings when I receive an email from Sylvia with inspirational recipes. Today I cooked the quinoa chickpea burgers and they were absolutely delicious. I let the burgers cool a little bit after baking and skipped the pan frying step. The burgers stay together fine after cooling a little. Enjoyed by the whole family. Thank you Sylvia for providing wonderful recipes that feed our bodies and our hearts.

    1. Thanks Claire- so glad you enjoyed the burgers! This is one of Tonia’s recipes- so tasty!

    1. I’m sorry about that Jennifer- did you make any changes to the recipe? Also, just curious, did you egg or flax egg?

      1. Used an egg, made no changes but may have added a little too much Worcestershire. Also, mine went right from oven to pan. I’ve frozen a few for later- hoping that helps keep them together.

    2. Oh bummer! I found that It definitely helps to let the burgers rest about a half hour and set up after baking, before pan frying. For optimal texture, make them a day ahead and refrigerate, frying cold directly out of the fridge seems to help them bind together more.

  15. This quinoa chickpea burger recipe is perfect for the vegetarians in my family and one that we can all enjoy!

  16. For me this is one of the best Quinoa recipes! I’m a burger fan, and never loved veggie & vegan burgers until I found this one! Thank you.

  17. I love the idea of baking these first and then pan searing, veggie burgers always seem to fall apart on me.


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