Nicole MacPherson: Meatless Mummy Con Carne


Vegan BBQ Delight: Chickpea and Mushroom Burger

Vegan burgers that are easy to make. For real!


Hello, sunshine! I love summer. I love the (mostly) unscheduled days, the warmth, the hours spent outside. I also love that it's barbeque season!

Of course, we are Canadian so we do barbeque year-round, but it's so much more pleasant getting the grill going in the summer, rather than in a snowstorm. It's a bit of a moot point for me, personally, since I won't touch the barbeque with a ten-foot pole: that's my husband's job. I have a healthy fear of appliances that could set my hair on fire or singe my eyelashes off or blow up if I do something wrong with the propane tank.

That doesn't let me off the cooking hook, mind you. While the rest of the family clamours for beefy burgers, I am constantly on the search for a good vegan option. The other night I made these scrumptious, protein-rich chickpea mushroom burgers, and they were incredibly satisfying and tasty. These are very easy to make - and you probably have all the ingredients you need in your kitchen right now! Like most veggie patties, they are a little more delicate than beef burgers, but they're well worth the small amount of extra effort. They also freeze wonderfully; just wrap them separately and pop them in the freezer for a quick weeknight supper. 

If you - like me - are terrified of the grill, these can be made in a frying pan on the stove, just add a touch of olive oil in the pan to prevent sticking.


1 tablespoon ground flax
3 tablespoons water - OR 1 egg
1 teaspoon olive oil
2 cloves garlic, minced, divided
1-250 gram package white mushrooms, sliced
1-19 ounce can chickpeas, rinsed and drained
1 medium carrot, grated
2 tablespoons flour (can use gluten-free, if necessary)
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
olive oil for brushing



  In a small bowl, whisk together ground flax and water and set aside in the refrigerator. (Non-vegan option: fork-beat one egg.)

  Meanwhile, heat olive oil over medium heat and add one of the garlic cloves, sauteeing until browned and fragrant. Add mushrooms and saute until soft and most of the liquid has evaporated, about ten minutes. 

  Place flax/ water mixture, sauteed mushrooms, chickpeas, carrot, flour, salt, pepper, and remaining garlic clove in a food processor. Pulse until combined, but still chunky. Do not over-process or you'll get hummus!

  Using your hands, form the mixture into four patties. Refrigerate until needed.

  When ready to grill, brush patties with olive oil. Using a vegetable grill pan over high heat, cook for 5-7 minutes per side. 

  NOTE: use a gentle hand and a vegetable grill pan for best results! 

  These can also be cooked on a frying pan on the stove - just add a touch of olive oil to prevent sticking, and cook for 10 minutes per side over medium heat.

  Serve on a crusty bun with all your favourite burger toppings!

Makes 4 large patties

Want more vegan barbeque ideas? Try my  Quinoa and Black Bean Burger, my Portobello "Not Dog", or my Grilled Eggplant.

RELATED: Pair This Burger With This Best Ever Guacamole