Easy Pizza Burgers (Plant-Based) | Minimalist Baker Recipes

Close up shot of hands holding a Pizza Burger on a bun

Pizza may seem an unlikely flavor for a veggie burger, but it’s one of the best we’ve tried! Think chickpeas infused with Italian seasonings and vegan parmesan, coated in bread crumbs, baked until golden brown, and topped with red sauce. Hello, flavor match made in heaven!

These chickpea-based burgers are plant-based and simple to make, requiring just 10 ingredients and 30 minutes. Let’s do this!

Bowls of chickpeas, Italian seasonings, red onion, vegan parmesan, breadcrumbs, salt, and olive oil

Chickpeas create a hearty, neutral base that supplies both fiber and protein. One burger (without a bun or toppings) provides over 6 grams of fiber (that’s ~20% of the recommended daily value) and almost 8 grams of protein. Chickpeas, we love you!

They are gently mashed with a fork or potato masher to create a dough-like texture (see photo below). No special kitchen tools required! In fact, blending can turn chickpeas into a more of a purée, which isn’t the texture we’re going for here.

Using a fork to mash a bowl of canned chickpeas

To season the burgers, we used sautéed shallot and garlic, vegan parmesan, and Italian herbs to impart big flavor. Parsley adds a fresh, herby note, and salt and pepper bring it all together.

Bowl of mashed chickpeas, spices, marinara, and breadcrumbs

Olive oil provides richness and helps the burgers bind, while marinara provides pizza flavor, and breadcrumbs help absorb excess moisture to allow the burgers to get a crispy exterior.

All the ingredients get mixed together then formed into patties and cooked in a skillet until golden brown.

Vegan Pizza Burgers next to marinara sauce, parsley, red onion, and vegan parmesan

We hope you LOVE these pizza burgers! They’re:

Hearty
Saucy
Savory
Easy to make
Comforting
& Delicious!

These are best served on a ciabatta bun with pizza sauce, red onion, fresh parsley, and vegan parmesan. Or for a lighter, gluten-free option, they can be served on a lettuce wrap. We think they would even make a delicious snack served on their own!

More Chickpea Burgers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Vegan Pizza Burgers with marinara, red onion, and parsley

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 (Burgers)

Course Entree

Cuisine Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

BURGERS

  • 4 Tbsp olive oil or avocado, divided
  • 2 medium shallots, minced (~4 Tbsp or 40 g as recipe is written)
  • 3 cloves garlic, minced (~1 ½ Tbsp or 9 g as recipe is written)
  • 1 15-ounce can chickpeas, drained (reserve liquid) and rinsed
  • 1/4 cup vegan parmesan cheese , plus more for serving
  • 2 tsp Italian seasoning (or 1 tsp each dried basil and oregano)
  • 1/4 cup fresh parsley, finely chopped
  • 1 cup vegan-friendly bread crumbs, plus more for cooking (gluten-free for GF eaters)
  • 3 Tbsp marinara sauce (or pizza sauce*), plus more for topping
  • 1/4 tsp each sea salt and black pepper
  • Heat a large skillet over medium heat. Once hot, sauté shallot and garlic in 1 Tbsp oil (15 ml // amount as original recipe is written) over medium heat until soft and translucent — about 3-4 minutes — stirring frequently.

  • To a medium mixing bowl, add cooked garlic and shallot. Add rinsed and drained chickpeas (reserve their liquid for later use) and use a fork or pastry cutter to mash/mix. The mixture should be dough-like with only a few whole beans remaining.

  • Add remaining ingredients, starting with 2 Tbsp oil (30 ml // amount as original recipe is written). Stir to combine. A moldable “dough” should form. Add more olive oil or some of the reserved canned liquid if too dry, or more breadcrumbs or vegan parmesan if too wet. Taste and adjust seasonings as needed, adding more salt to taste, Italian seasoning for herbal flavor, or minced garlic for zing.

  • Heat the same skillet used earlier over medium heat.

  • In the meantime, divide mixture into 4 even 1-inch thick patties. 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.

  • TO FREEZE: At this point, you can package the uncooked burger patties in a well-sealed container and store in the freezer up to 1 month (often longer). Just be sure to thaw slightly before cooking as instructed in following steps.

  • Add enough oil to form a thin layer on the bottom of hot skillet (~1 Tbsp / 30 ml), then add coated burgers. Brown for about 5 minutes on each side, reducing heat if burgers get too brown.

  • Serve burgers as is, or pop them on a baking sheet and bake in a 375-degree F oven for an additional 10-20 minutes to dry/crisp them up.

  • In the meantime, (optionally) warm up 1 cup marinara sauce (250 g // amount as original recipe is written), toast ciabatta buns, and prep parsley and onion.

  • To serve, lay down parsley (or other greens of choice) on bottom half of bun and top with burger, red onion, marinara sauce, and additional vegan parmesan cheese.
  • Leftover burgers will keep stored separate from toppings in refrigerator for 3-4 days or in the freezer up to 1 month, though they’re best when fresh. Reheat in a 350-degree F oven for 20 minutes or until warmed through.

*To make your own pizza sauce, add 1 cup (245 g) tomato sauce to a small saucepan over medium heat. Season with 1 tsp each dried oregano, dried basil, dried garlic, sweetener of choice, and a healthy pinch each salt and pepper. Whisk to combine, taste, and adjust seasonings as needed. Serve warm.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe from our print cookbook, Minimalist Baker’s Everyday Cooking!

Serving: 1 burger Calories: 328 Carbohydrates: 34.5 g Protein: 7.7 g Fat: 18.1 g Saturated Fat: 2.5 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 11.64 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 590 mg Potassium: 246 mg Fiber: 6.1 g Sugar: 4.4 g Vitamin A: 425 IU Vitamin C: 9.2 mg Calcium: 73 mg Iron: 1.87 mg


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