Vegan Chickpea Burguer

Easy and flavorful Vegan Chickpea Patties. Slightly crispy on the outside and tender and moist on the inside. Serve with a creamy home made mustard aioli. 


For the patty

  • 150g Canned Chickpea drained, well-rinsed and mashed (save some aquafaba for the aioli)
  • 4 pcs Whole Wheat Burger Bun
  • 1 Small Onion
  • Parmesan Cheese
  • Lettuce
  • Tomatoes
  • 1/2 tsp sea salt
  • Hesthetic Yellow Mustard Oil

Mustard Aioli

  • 3 tbsp. of aquafaba
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. dried mustard
  • 1/2 tsp. salt
  • 3/4 cup Hesthetic Yellow Mustard Oil


  • After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
  • Add all the other ingredients to the bowl and use your hands to mix very well.
  • Form into 2 patties.
  • Cook on the BBQ around 400 F for approximately 10 minutes on each side or fry in a pan with some Hesthetic Black Mustard Oil for 3-5 minutes per side.


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