Baked Mediterranean Chickpea Burgers

Let me just start off by saying that these Baked Mediterranean Chickpea Burgers are my new favourite veggie burgers! I’ve been trying a lot of different recipes lately for vegan burgers, as I really like having some in the freezer for quick meals, and I’m trying not to buy any processed ones full of junk (even though they taste really good). These are absolutely the best ones so far. My sister Jem and her fiancé (both omnivores) have also just finished a batch! We all love that these burgers aren’t trying to taste like meat, they just have a really awesome flavour of their own.


On a whole wheat bun with roasted garlic hummus, romaine lettuce, and Sriracha.

They are also very simple to make. You basically just mix everything in a bowl, make patties, and bake them. No pre-cooking of individual ingredients or food processor required.


On a whole wheat wrap with melted Daiya Jalapeno Garlic Wedge, red pepper hummus, green leaf lettuce, and cucumber.

I should also mention that this recipe is based on The Post Punk Kitchen’s recipe for Double Batch Chickpea Cutlets, which are really great as is. A version of the Chickpea Cutlets also appears in Veganomicon.


Cut up in a salad, with romaine lettuce, cucumber, red pepper, black pepper, and balsamic vinaigrette.

And now, if those photos made you hungry for some Baked Mediterranean Chickpea Burgers (they sure did for me), here’s the recipe. Go make some burgers!

Baked Mediterranean Chickpea Burgers (Yields 8 Large Patties)
¼ cup sun-dried tomatoes, roughly chopped
¼ cup hot water
1 16oz can chickpeas, drained and rinsed
¼ cup extra virgin olive oil
1 cup breadcrumbs
¼ cup ground flax seeds
4 cloves garlic, minced
2 tsp italian seasoning
1 tsp paprika
¼ cup black olives, roughly chopped
1 cup vital wheat gluten
1 cup water or vegetable broth
¼ cup soy sauce

– I buy sun-dried tomatoes in a dry package. Obviously if you have oil-packed sun-dried tomatoes you won’t need to rehydrate them
– Instead of mashing the chickpeas and olive oil in a bowl, you can choose to pulse them in a food processor. I prefer not to dirty the food processor just for this. Just don’t process them for too long, otherwise you’ll end up with hummus.

– For some extra flavour, you can include the water you soaked the tomatoes in, in the 1 cup of water or vegetable broth.
– If you’re not sure what the ‘strings of gluten’ should look like, this photo should help. 

Place the chopped up sun-dried tomatoes in a small bowl with the hot water and set aside for at least 10 minutes before using them.
Place the chickpeas and olive oil in a large bowl and mash with a fork or masher just until there are no whole chickpeas left.
Add all of the other ingredients into the bowl with the mashed chickpeas, including the now rehydrated sun-dried tomatoes. Knead everything together for about 3 minutes, or until strings of gluten appear.
Separate the dough into 4 equal(ish) pieces, then divide each piece into 2. You should now have 8 pieces. Shape each piece into a patty. This can easily be done by rolling it into a ball, then flattening and shaping it into a disc between your hands. They should be roughly half an inch thick.
Place the patties on a lightly greased baking sheet and bake at 375°F for 20 minutes. Remove from oven, flip, and bake for another 8-10 minutes.




Enjoy these Mediterranean Chickpea Burgers right away, or let cool and freeze them for later. I usually make veggie burgers specifically for the freezer, because they are awesome for making quick filling meals. The patties can be reheated any way you choose: in a microwave, in a pan, or on the barbecue.

I’ve shared this post with Allergy-Free Wednesdays Week 67, Healthy Vegan Friday #43, and Wellness Weekends.

You May Also Enjoy:
Nacho Cheez White Bean Spread, Basic No-Mayo Coleslaw, Butternut Squash Black Bean Burritos


Penne with Mushrooms & Sun-dried Tomato Pesto

So, my sister Jem was over and we needed a quick dinner. She loves mushrooms, but never eats them at home because her fiancé can’t stand them. I had a big pile of white button mushrooms that needed to be used, and we had just made sun-dried tomato pesto  (based on this one from Oh She Glows) a few days before, that I had yet to try. This is what we ended up with:

This isn’t really a recipe, as it only involves mushrooms, whole wheat penne (I like Barilla – the only ingredient is whole wheat flour), and pesto, but I’ll show you anyway.

While your pasta is cooking, rinse your mushrooms and cut into slices. Add to a pan on medium heat with a light spray of oil. Let cook, stirring occasionally, for about 7-10 minutes. I love cooking mushrooms! Just when it seems like nothing is happening with them, then they start to release their moisture, and a couple of minutes later they are perfect. Almost like magic.

When first put into the pan.

7-10 minutes later.

While the pasta and mushrooms are cooking, defrost your pesto a bit if it is frozen. We froze our pesto in cubes so its easy to take and defrost just what is needed. I just took a few cubes out, put them in a bowl and put it in the microwave for about 30 seconds. When the pasta is cooked, drain it, then stir in the pesto. Add the mushrooms and you end up with a quick, easy, super tasty meal! Enjoy!

How do you feel about mushrooms?
When mushrooms are cooked I love them, but I really don’t like them raw! I just realized that I am saying ‘mushrooms’ as a group, but I have only tried a few common kinds.

Do you have a favourite pesto recipe?
The one used here is actually the first one I’ve ever made, vegan or otherwise. We pretty much followed the recipe from Oh She Glows (linked in the post above) and it was pretty good, but I’m open to suggestions. Just don’t suggest pine nuts; they are way too expensive!