BBQ cheddar chickpea veggie burgers that actually have veggies in them! Hidden broccoli, carrots and onions make these veggies burgers a fantastic way to up your veggies at a meal. Plus they are protein packed!
I often see veggie burgers that are mostly just bean burgers – lacking in veggies. Not these ones! I originally started making these right before Zoe was born. I’d make a big batch, freeze them before cooking, then have an easy protein packed veggie burger at the ready. Which is just what I needed in that postpartum period.
Over the past couple years I haven’t been eating as many beans, but I’m slowly starting to add them back in. It’s an easy protein and fiber filled source, plus it is CHEAP! (and I am allllllll about saving a little cash)
The biggest surprise with these veggie burgers is that they have broccoli, carrots and onions hiding in them too! Plus they are easy to make. I love them with a drizzle of BBQ sauce on top!
Freezer friendly bbq cheddar chickpea veggie burgers
If you want to freeze them, here’s what you do: First I started by making the burger mixture, which is super simple using a food processor. Next, shape the mixture into patties and placed on a parchment paper covered cutting boards. Place them in the freezer until frozen, then move into your freezer bag or container. Easy!
To serve from frozen, just heated a small pan over medium-high heat with a little oil in it and sauted each side (frozen from the freezer) for about 5 minutes until warm and slightly browned on both sides. They are awesome with extra cheese and BBQ sauce + avocado and all your favorite burger toppings.
Looking for more burger inspiration?
Check out my 50 burger recipe roundup for every preference list!
BBQ Cheddar Chickpea Veggie Burgers
- 1/4 cup chopped red onion or white, use what you have)
- 1/2 tsp olive oil
- 1/2 cup broccoli
- 1 medium-sized peeled carrot chopped
- 1 (15 ounce) can chickpeas drained and rinsed
- 1/2 cup grated cheddar cheese
- 2 tbsp barbeque sauce + more for topping
- 2 1/2-3 tbsp oat flour (or whole wheat pastry flour)
- 1 egg white (if doubling the recipe use 1 whole egg)
- 1/2 tsp garlic granules
- 1/4 tsp sea salt
- 1/4 tsp pepper
- Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Add the onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.
- In the bowl of your food processor, add broccoli and carrot. Pulse until chopped very finely. Add chickpeas, BBQ sauce, oat flour, cheese, onions, garlic granules, sea salt and pepper. Pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 -5 burgers (TIP: if you want smaller 10-12 mini burgers they crisp up even better!). If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes. (Planning to freeze them? Do that now.)
- Heat a large skillet over medium heat and a little oil to the pan. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 4-5 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and BBQ sauce, or eat them as is for a quick snack!
Do you have a favorite veggie burger? Share it below! What’s your favorite bean to use in veggie burgers?
*Originally published in Feb 2014. Updated Mar 2019.*