The Meat-Free Burger you can make in 30 Minutes

Once an American staple the burger is no doubt a Sydney favorite. It amazes me that after more than three years, the burger craze here in Sydney still lives on. New burger kitchens continue to open up all across the city and surrounding.

I’ve recently feasted at some popular Western Sydney-based venues and food trucks including Mate Burger and Burger Head in Penrith, which have both skyrocketed over the last few months.

I do also love making veggie burgers at home. They’re a tasty meat-free meal and are a great budget-friendly source of protein. Need a Vegan Version? Simply swap the brioche buns for regular burger buns – just be sure they don’t contain any butter or animal fats. Grab the following ingredients on your way home and you’re in business!

  • Crispy chickpea patties topped with creamy avocado and crisp cucumber.
  • Vegetarian Chickpea Burgers
  • Vegetarian Chickpea Burgers
  • Vegetarian Chickpea Burgers
  • Top with a toasted brioche bun and you’re in business.


  • 400g can chickpeas, drained and rinsed
  • 4 spring onions, finely chopped
  • A handful of chopped fresh parsley
  • 1 tsp finely grated ginger
  • 1 clove garlic, minced
  • 1/2 cup uncooked couscous
  • 2 tbsp fine semolina
  • 2 Lebanese cucumbers
  • 2 ripe avocados
  • 2 tbsp vegetable oil, for frying
  • 4 Brioche buns, dill pickles, dijon mustard, and chili sauce, to serve


Make the burgers. Place the chickpeas, spring onions, parsley, ginger, and garlic into a food processor and pulse to form a thick wet paste. Transfer to a bowl and add the couscous and semolina. Season with salt and pepper and mix together to form a soft dough-like mixture. You may need to add more semolina if the mixture is too wet. Add a little water if it’s too dry. Wet your hands slightly with cold water and form 4 patties from the mixture. Place the patties onto a plate, cover them with cling film, and place in the fridge to firm up while you prepare the salad.

Prepare the salad and buns. Peel the cucumber into ribbons using a vegetable peeler or mandolin. Slice the avocados in half, carefully remove the stone, scoop out the flesh, and slice lengthways. Split the brioche buns in half.

Prepare the burgers. Remove the patties from the fridge. Heat vegetable oil in a flat griddle pan over medium heat. Add the patties, two at a time, and cook for 5-8 mins on each side or until golden brown. Repeat for the remaining two patties. Finally, toast the brioche buns cut side down in the same pan for 1-2 mins until golden.

Assemble the burgers. Place a brioche base onto your serving plate, spread with mustard, and top with pickles, then add the patty, sliced avocado, and cucumber. Drizzle with chili sauce and top with the bun lid. Serve.

Don’t forget to grab your FREE recipe card here.

Bonus Tips:

  • These burgers are a great brunch option and can also be barbecued outdoors.
  • Love spice? Add 2 tbsp ground turmeric and cumin to the chickpea mixture for a Middle-Eastern twist.
  • Stuck on time? Pick up your favorite veggie burgers from the health food aisle in your supermarket for a speedier version.
Sarah Harris

Sarah Harris is a passionate artisan pasta maker, dedicated to the art of creating handcrafted pasta that delights the senses and transports you to the heart of Italy. With a deep-rooted love for culinary traditions and an unwavering commitment to quality, Sarah has turned her passion for pasta into a lifelong pursuit.

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