This Vegan Pizza Burgers recipe from the Minimalist Baker cookbook is featured on the front cover for a reason. It's dee-licious and a definite crowd-pleaser!
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: dinner, Lunch
Cuisine: Italian
Servings: 4burgers
Calories: 437kcal
Author: Dana Schultz
Ingredients
4tablespoonsolive oil or grape seed oil, plus more as needed(60ml)
2shallots4 tablespoons or 40 grams, minced
3clovesgarlic1½ tablespoons or 9 grams, minced
1 15-ounce canchickpeas, rinsed and drained425 grams
¼cupVegan Parmesan, plus more for serving (see recipe linked below)20 grams
2teaspoonsItalian seasoningsor 1 teaspoon each of dried basil and oregano
¼cupfresh parsley, finely chopped15 grams
1cupvegan-friendly bread crumbs, plus more for coating74 grams
3tablespoonsmarinara sauce (or pizza sauce), plus more for topping (see note)47 grams
¼teaspooneach of sea salt and black pepperfor serving
1cupmarinara or pizza sauce (see note)250 grams
4ciabatta bunstoasted
Fresh parsley
Red onion
Instructions
Heat a large skillet over medium heat. Once hot, sauté shallots and garlic in 1 tablespoon (15ml) of olive oil until soft and translucent, 3-4 minutes, stirring frequently.
Add the cooked shallots and garlic directly to a medium bowl. Add the chickpeas and use a fork or pastry cutter to mash/mix. The mixture should be dough-like with only a few whole beans remaining.
Add 2 tablespoons (30ml) of olive oil, the Vegan Parmesan, Italian seasonings parsley, bread crumbs, marinara, salt, and pepper. Stir to combine. A moldable “dough” should form. Add more olive oil if it’s too dry, or more bread crumbs or Vegan Parmesan if too wet. Taste and adjust the seasonings as needed.
Heat the same skillet used earlier over medium heat.
Divide the mixture into 4 even patties. To help form them, line a ½ cup measuring cup with plastic wrap and scoop out ½ cup amounts. Press to pack, then lift them out and slightly flatten them with your hands. Alternatively, form into inch-thick patties with your hands.
Gently coat the burgers with additional bread crumbs and Vegan Parmesan cheese on both sides for more flavor and texture (optional). Handle gently as they can be fragile.
Add enough oil to form a thin layer on the bottom of hot skillet (~1 tablespoon or 30ml), then add the coated burgers. Brown for about 5 minutes on each side, reducing the heat if the burgers get too brown.
Serve the burgers as is, or pop them on a baking sheet and bake in a 375 degree F (190 degree C) oven for an additional 10–20 minutes to dry/ crisp them up.
In the meantime, warm 1 cup (250g) marinara sauce, toast the ciabatta buns, and prep the parsley and onion.
To serve, lay down parsley on the bottom half of a bun, top with a burger, onion, marinara sauce, and additional Vegan Parmesan.
Leftover burgers will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven for 20 minutes, or until warmed through.
Notes
To make your own pizza sauce, add 1 cup (245g) of tomato sauce to a small saucepan over medium heat. Season with 1 teaspoon each of dried oregano, dried basil, dried garlic, sweetener of your choice, and a healthy pinch each of salt and pepper. Whisk to combine. Taste and adjust the seasonings as needed. Serve warm.