Vegan chickpea burgers with caramelized onions

Barcelona, Spain

Hello ladies,

Life in Barcelona is treating me well and I’m enjoying the newness of everything here. I’ve been very busy working on my Rouxbe Plant Based Cooking Certification course and learning so much about cooking without any animal products. The Man isn’t complaining either – there’s a lot of tasty food around the house these days. This week I’m doing the breakfast unit… it’s going to make for some weird dinners, I can tell you that much!

Vegan chickpea burgers - Culinary Correspondence recipe

Last week one of my assignments was to use one type of bean in two different ways. After careful consideration I decided to make chickpea tacos and garbanzo bean burgers! The recipe for the burgers comes from Anne Lindsay’s wonderful cookbook: New Light Cooking, which was recommended to me by my very good friend Laura. I jazzed up the ensemble with some melt-in-your-mouth caramelized onions – YUM.

I’ve made these a couple of times before and they are a solid veggie burger that can be thrown together without much fuss. Going forward I’d like to experiment with some additions to make the texture a bit less mushy – I promise I’ll post updates! The recipe is pretty faithful to the original, although it has a few tweaks here and there.

You’ll need to juggle making the caramelized onions and the patties. If you’re concerned about timing, make the onions first and heat them up before serving.

I’m super happy to be bringing these bad boys to Fiesta Friday #63 hosted by the Novice Gardener!

Recipe makes 6 burgers.


Caramelized onions

  • 3 yellow onions, sliced (I suggest you cut the onion in half and then slice, not too thinly)
  • 5 tbsp of vegetable oil
  • 1/2 cup vegetable stock


  • 2 tsp olive oil
  • 3 green onions (greens + whites), chopped
  • 2 cloves garlic, chopped finely
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 cup diced green peppers
  • 1/2 tomato, diced
  • 410 gr/14.5 oz of chickpeas (you can use canned if you want)
  • 1/3 cup fine dry breadcrumbs
  • Small bunch of cilantro, chopped
  • Salt and pepper (to taste)
  • Burger buns, toasted (wholewheat or with grains if possible)
  • Tomato slices
  • Crisp lettuce leaves
  • Pickle slices
  • Ketchup
  • Mustard
  • Anything else you like on your burgers!


Start by tackling the caramelized onions – these will take about 45 minutes to make. Warm a large heavy bottomed pan (medium to medium-high heat), add the vegetable oil and the sliced onions. Stir to coat the onions in the fat. After a few minutes the onions should start to sizzle gently – if they are sizzling like crazy, turn the heat down. The key here is patience – like I said, this process should take about three quarters of an hour. There are just some things that can’t be rushed. Stir the onions regularly and watch as they start to brown.

Now you can get going with the veggie patties. Heat the olive oil over medium/medium-high heat and saute the green onions with the chili powder and oregano for a couple of minutes, or until onions are soft.

Add the garlic, stir well for about 30 seconds or until the garlic is fragrant.

Toss in your green peppers and tomatoes and stir. Keep cooking and stirring occasionally until the peppers are tender and the liquid from the tomatoes has evaporated.

Put the chickpeas together with the pepper mix (be careful not to burn yourself) in a food processor and blend.

Move mixture to a bowl before stirring in the breadcrumbs, cilantro, salt and pepper.

(Note: You’ve been stirring your onions, right? Good. They should be well on their way by now. You’re almost there.)

Shape chickpea mix into 6 patties. Don’t make them too thick.

Heat a non-stick pan over medium-high heat and put the patties on to cook. Flip occasionally.

While the patties cook, turn your attention back to the caramelized onions. They should be brown and very soft by now. When they look ready (as in, much longer and they would burn), deglaze the pan with the vegetable stock – really get in there and scrape the bottom the pan with a wooden spatula. All of those sucs are going to make your onions taste like heaven. Stir well and keep cooking until all the liquid has evaporated. Reserve and keep warm until burgers are done.

The burgers shouldn’t take too long to cook – maybe 10 minutes provided your pan isn’t too hot. You know they’re good to go when the tops are nicely browned and they are heated through.

Place your patties onto the burger buns and top with caramelized onions, pickles, lettuce and tomato. Add a good squirt of ketchup and mustard.

Bon appétit!

Vegan chickpea burgers with caramelized onions - Culinary Correspondence blog


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22 thoughts on “Vegan chickpea burgers with caramelized onions

  1. aspoonfulofnature April 9, 2015 at 9:54 am Reply

    Awww so happy to hear that you love my city!!! I get excited when people talk about bcn haha

    • Beth @ Culinary Correspondence April 9, 2015 at 9:58 am Reply

      It’s a great city Anna 🙂 I would LOVE to have some recommendations from you on good plant based addresses in Barcelona! Please share your favorites!

      • aspoonfulofnature April 9, 2015 at 10:11 am

        You definitely have to go to flax&kale 🙂

  2. Emily @ April 10, 2015 at 12:36 am Reply

    Beth- yummy post. I’m not a huge chickpea fan…would this recipe work with other beans? xxxxx

  3. Jan April 10, 2015 at 7:00 am Reply

    This looks and sounds delicious-I am very curious about your ideas for the texture. I’m like you-burgers are better firm but tender. I’ll try too and we can compare notes.

    • Beth @ Culinary Correspondence April 10, 2015 at 9:26 am Reply

      Let me know what you think! Another option is to bake them – I haven’t tried that yet but I wonder if it might affect the texture? There is much to investigate.

  4. Hilda April 10, 2015 at 6:15 pm Reply

    I now know what we’re having for dinner tonight. Just happen to have some cooked chickpeas ready to go, and I want to try the caramelized onions.

  5. Lili April 10, 2015 at 6:27 pm Reply

    Lovely burger Beth!! Love the herbs in it.. Also just to say hello as I’m living in bcn too! 🙂 And I agree with Anna that flax&kale is brilliant for healthy but exciting food!! Sorry, that’s all I know.. ! But in Gracia there’s a lovely health food shop called Gra de Gracia with great stoneground flours, nuts, seed mixes, dried fruits and other stuff. Hope you keep enjoying bcn! 🙂

    • Beth @ Culinary Correspondence April 11, 2015 at 10:58 am Reply

      Hi! So nice to hear from another person in Barcelona 🙂 I will definitely check out Gra de Gracia, thanks for the recommendation. Take care 🙂

      • Lili April 11, 2015 at 10:25 pm

        You’re welcome Beth and nice to hear from you again too! 🙂 Keep in touch! x

      • Beth @ Culinary Correspondence April 12, 2015 at 2:30 pm

        Will do! 🙂

  6. Life Diet Health April 10, 2015 at 10:48 pm Reply

    Great recipe not dissimilar to things I’ve made before. Love the caramelised onions too 🙂

    • Beth @ Culinary Correspondence April 11, 2015 at 10:59 am Reply

      Thanks! I’m such a fan of veggie burgers – no doubt I’ll be posting more on the blog in coming months. I can’t believe I used to eat burgers without caramelized onions before… so much wasted time!

  7. Divine Spice Box April 11, 2015 at 5:50 am Reply

    This is a great recipe … i love chickpeas and make patties myself too.. ur recipe sounds really good. thanks for sharing it with us on FF 🙂

  8. April 11, 2015 at 3:10 pm Reply

    What a great reminder to make chickpea burgers. I Pinned these in case I forget again.
    Be well,

  9. Jhuls April 13, 2015 at 6:51 am Reply

    I see caramelized onions. 😀
    This sounds really perfect, Beth. Happy FF & enjoy your week. xx

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