Grilled chickpea burgers with zesty yogurt sauce are why I fire up the grill even with no meat in the house — lemony chickpea patties with a cool cilantro-yogurt sauce. Crushed shredded wheat crackers are the secret binder.
Tired of sad, crumbly veggie burgers that fall apart on the grill? Your search is over! These Grilled Chickpea Burgers are the real deal—hearty, packed with zesty flavor, and sturdy enough to handle the heat. We’re combining chickpeas with fresh cilantro, bright lemon, and a secret binder to create a patty that gets a beautiful smoky char on the outside while staying tender and delicious on the inside. Topped with creamy avocado, fresh veggies, and a cooling Yogurt Sauce, this is the recipe that will make you the hero of your next backyard barbecue.
Ingredients
• For the Zesty Yogurt Sauce
• 1/3 cup / 75 g (2.65 oz) plain low-fat yogurt
• 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh cilantro
• 1 teaspoon (5 ml / 0.2 fl oz) lemon juice
• For the Chickpea Patties & Toppings
• 2 cans (15 ounces / 425 g / 15 oz each) garbanzo beans (chickpeas), rinsed and drained
• 4 large eggs, lightly beaten
• 1/2 cup / 75 g (2.65 oz) finely chopped red onion
• 3/4 cup / 60 g (2.12 oz) finely crushed shredded wheat crackers
• 1/4 cup / 15 g (0.53 oz) snipped fresh cilantro
• 1 tablespoon (15 ml / 0.5 fl oz) finely shredded lemon peel
• 1/4 teaspoon salt
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 1 ripe avocado, thinly sliced
• 1 small yellow or red tomato, sliced
• 2 roasted red sweet peppers, drained and halved crosswise
Instructions
1. First, prepare the Yogurt Sauce. In a small bowl, stir together the plain yogurt, 1 tablespoon (15 ml / 0.5 fl oz) of cilantro, and lemon juice. Cover and chill in the refrigerator while you prepare the burgers.
2. To make the patties, combine the rinsed garbanzo beans, beaten eggs, and chopped red onion in a large bowl. Use a potato masher to mash the into a coarse paste. Alternatively, you can pulse them in a food processor until a coarse paste forms, then transfer to a large bowl. Stir in the crushed crackers, 1/4 cup (960 ml) cilantro, lemon peel, and salt until everything is well combined.
3. Lightly wet your hands to prevent sticking and shape the mixture into eight 1/2-inch-thick patties. Arrange the patties on a tray or large plate, then brush both sides with olive oil. Cover and chill for at least 30 minutes to help them firm up.
4. Preheat your grill to medium heat and grease the rack well. For a charcoal grill, arrange medium coals for direct heat. Place the chilled patties directly on the greased rack. Grill for 10 to 12 minutes, uncovered, flipping once halfway through, until the patties are golden brown and heated through.
5. Assemble your burgers! Serve by layering avocado slices, tomato, and roasted red peppers on four of the patties. Drizzle generously with the chilled Yogurt Sauce and top with the remaining four patties to create delicious, double-stacked burgers.
Nutritional Information
• Nutrition Facts
• Per Serving: 366 calories
• Total Fat: 17 g
• Saturated Fat: 3 g
• Cholesterol: 212 mg
• Sodium: 641 mg
• Carbohydrates: 41 g
• Fiber: 10 g
• Protein: 14 g
Pro Tips
• For firmer patties, gently pat the rinsed chickpeas dry with a paper towel before mashing to remove excess moisture.
• Add a teaspoon of ground cumin or smoked paprika to the patty mixture for a deeper, smokier flavor profile.
• No grill? These patties pan-fry beautifully. Heat a tablespoon of oil in a skillet over medium heat and cook for 4-5 minutes per side until golden brown and crisp.
• The uncooked patties can be formed and stored, separated by parchment paper, in an airtight container in the refrigerator for up to 24 hours.
FAQ
Q: Can I make these chickpea burgers vegan
A: Yes, you can adapt this recipe to be vegan. For the patties, substitute the four large eggs with a vegan binder like four ‘flax eggs’ (4 tablespoons / 60 ml / 2 fl oz of ground flaxseed mixed with 12 tablespoons / 180 ml / 6.1 fl oz of water, left to thicken). For the Zesty Yogurt Sauce, simply use a plain, unsweetened plant-based yogurt, such as coconut, soy, or almond yogurt.
Q: How can I make this recipe gluten-free
A: To make these burgers gluten-free, replace the shredded wheat crackers with a gluten-free binder. Good options include 3/4 cup (960 ml) of gluten-free breadcrumbs, crushed gluten-free crackers, or 1/2 cup (480 ml) of rolled oats (certified gluten-free). The rest of the ingredients are naturally gluten-free.
Q: Are these chickpea burgers a good source of protein
A: Absolutely. Each serving contains 14 grams (0.49 oz / 13.9 g) of protein, primarily from the chickpeas and eggs. This makes them a hearty and satisfying meat-free option for a balanced meal.
Q: Can I make these veggie patties ahead of time
A: Yes, these patties are perfect for meal prep. You can form the uncooked patties and store them in an airtight container in the refrigerator for up to 24 hours, separated by parchment paper. You can also freeze the uncooked patties for up to 3 months. Thaw them in the refrigerator before grilling.
More Recipes You’ll Love
Grilled Chickpea Burgers with Zesty Yogurt Sauce
Ingredients
Method
- First, prepare the Yogurt Sauce.
- In a small bowl, stir together the plain yogurt, 1 tablespoon (15 ml / 0.5 fl oz) of cilantro, and lemon juice.
- Cover and chill in the refrigerator while you prepare the burgers.
- To make the patties, combine the rinsed garbanzo beans, beaten eggs, and chopped red onion in a large bowl. Use a potato masher to mash the into a coarse paste. Alternatively, you can pulse them in a food processor until a coarse paste forms, then transfer to a large bowl.
- Stir in the crushed crackers, 1/4 cup (960 ml) cilantro, lemon peel, and salt until everything is well combined.
- Lightly wet your hands to prevent sticking and shape the mixture into eight 1/2-inch-thick patties.
- Arrange the patties on a tray or large plate, then brush both sides with olive oil.
- Cover and chill for at least 30 minutes to help them firm up.
- Preheat your grill to medium heat and grease the rack well. For a charcoal grill, arrange medium coals for direct heat.
- Place the chilled patties directly on the greased rack.
- Grill for 10 to 12 minutes, uncovered, flipping once halfway through, until the patties are golden brown and heated through.
- Assemble your burgers!
- Serve by layering avocado slices, tomato, and roasted red peppers on four of the patties.
- Drizzle generously with the chilled Yogurt Sauce and top with the remaining four patties to create delicious, double-stacked burgers.
- Add a teaspoon of ground cumin or smoked paprika to the patty mixture for a deeper, smokier flavor profile.
