I have tried to make several different homemade veggie burgers and this Basil Chickpea Burger is the absolute best!
Most veggie burgers that I have tried either crumble when you bite into them or are super dry and have no flavor.
The garbanzo beans and tahini provide the ‘meaty’ texture in this burger which is very similar to a traditional burger.
The basil and sun-dried tomatoes provides the burger with a depth of flavor that lacks in most veggie and meat burgers.
Make sure to drain your chickpeas and mix your tahini well. Otherwise your burgers might end up too moist.
Once you have all the ingredients in the food processor, mix well to incorporate all of the flavors. The mixture should resemble a thick paste. Refrigerate for at least an hour before making your patties.
You can make these chickpea burgers ahead of time and flash freeze them by placing them on a baking sheet lined with wax paper. Once firm, store in a freezer safe container for up to one month.
Once you are ready to cook the burgers allow them to thaw and cook as instructed.
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