Vegan Chickpea Burger Recipe with Spicy Mango Mayo

Chickpea Burger with spicy mango mayonnaise is my new favorite summer sandwich. It’s simple to make, great for the grill or a quick weeknight dinner, fully vegan when you choose plant-based mayo, and easy to make gluten-free.

If you love burgers, this chickpea version is worth a try. Growing up I preferred pizza, and the vegetarian burgers I knew in India were usually aloo tikki or paneer styles. After moving to the US I discovered many plant-based patties made from beans, lentils and chickpeas. That opened my mind to new flavors and textures. I enjoy black bean burgers, but this chickpea burger—moist, hearty and well-seasoned—has become a favorite.

Why We Love This Burger

This recipe stands out because it’s straightforward and uses pantry-friendly, real ingredients. The main active step is soaking and cooking the chickpeas; if you’re short on time, canned chickpeas work too. Using dried chickpeas that you soak overnight gives a better texture and flavor, but both options make a satisfying pattie.

The patties hold together well, are flavorful and filling, and work beautifully for grilling or pan-frying at summer gatherings. The spicy mango mayonnaise adds sweet heat and lifts the whole sandwich, making it irresistible even for people who don’t usually choose a vegetarian burger.

Chickpea Burger Patty

The patty combines cooked chickpeas with aromatic vegetables, spices and a binder for structure.

• Chickpeas: Dried chickpeas soaked overnight and cooked give the best texture. Canned chickpeas are a convenient alternative.
• Onion & garlic: Sautéed until golden, these add moisture and savory depth so the patties stay tender rather than dry.
• Walnuts: Lightly pulsed for small chunks that add pleasant crunch and body. Don’t grind them to a powder — some texture is desirable.
• Spices: Cumin, coriander, paprika and a little red chili powder create warm, balanced flavor. Fresh cilantro or parsley brightens the mix.
• Breadcrumbs: Use panko or regular breadcrumbs to bind. If patties need extra hold, add gram flour (besan), all-purpose flour, or crushed oats.

These patties are versatile: use them in burgers, sandwiches, or over a bed of lettuce for a lower-carb option. Handle them gently when frying or grilling — they brown and crisp on the outside while remaining tender inside.

Spicy Mango Mayonnaise Sauce

The spicy mango mayonnaise is the flavor highlight: sweet, tangy and with a controlled kick.

• Mayonnaise: Use vegan mayonnaise to keep the burger fully plant-based.
• Mango: Fresh ripe mango pulp brings natural sweetness and fruitiness. Two mangoes provide a mild mango note; use three for a stronger mango flavor.
• Hot sauce: Sriracha or another favorite hot sauce balances the sweetness. Start with 1 tablespoon and reduce if you prefer milder heat.
• Seasoning: A splash of rice or white vinegar and a pinch of sugar help round out the sauce.

The hot sauce balances the mango’s sweetness; if you prefer mild, halve the sriracha and adjust to taste.

Step by Step Instructions

1. Soak 1 cup dried chickpeas overnight. Drain, then cook until very tender. In an Instant Pot cook on high pressure for 20 minutes with natural release; for a stovetop pressure cooker follow manufacturer guidance or simmer until soft. If using canned chickpeas, skip soaking and drain before use.
2. Pulse 3/4 cup raw unsalted walnuts a few times in a food processor so they remain in small chunks; set aside.
3. Sauté 2 medium red onions (chopped) and 5–6 cloves garlic in 2–3 teaspoons oil over medium heat until the onions turn light golden, about 6–7 minutes. Let cool.
4. Place cooked chickpeas in a large bowl and mash with a potato masher, leaving a few whole chickpeas for texture if you like.
5. Add the cooled onions and garlic, the pulsed walnuts, 1/3 cup chopped cilantro, 1 teaspoon each cumin and coriander powder, 1 teaspoon paprika, 1/4 teaspoon red chili powder (or to taste) and 3/4 teaspoon salt. Mix thoroughly, using your hands if preferred.
6. Stir in 3/4 cup breadcrumbs (panko or regular) to bind. Portion the mixture into 6–7 patties, about 90–100 g each, shaping by hand.
7. Heat 3–4 tablespoons oil in a pan over medium heat. Fry patties gently for 3–4 minutes per side until golden brown. Use two forks or a thin spatula and a fork to lift and flip carefully. Chill patties briefly in the fridge if desired before assembling.

Mango Mayo

1. Combine 1/2 cup mayonnaise, pulp from 2–3 ripe mangoes, 1 tablespoon sriracha (adjust to taste), 1 teaspoon rice or white vinegar and 1/2 teaspoon sugar in a blender or food processor.
2. Blend until smooth and creamy.

Assemble

Spread mango mayo on both buns, place lettuce on the bottom bun, add the chickpea patty, then top with a tomato slice and red onion. Add extra mayo as desired and serve with fries or a salad.

More Toppings!

• Cucumber slices
• Sliced avocado
• Cheese slices (or vegan cheese)
• Guacamole
• Mustard and ketchup

Making The Burger With Canned Chickpeas

To use canned chickpeas, drain and rinse and use about 2 3/4 cups cooked chickpeas (roughly two standard 15 oz cans). The texture will be slightly different but the burger is still delicious and much faster to prepare.

Baking & Air Frying Option

Oven: Spray patties lightly with oil and bake at 350°F (175°C) for 15 minutes, flip and bake another 10 minutes.

Air fryer: Preheat and air fry at 380°F (195°C) for 15–17 minutes, checking for crispness.

Tips & Notes

• Handle patties gently while frying or flipping to prevent breakage. Use two forks or a thin spatula and a fork to lift them.
• If patties are too fragile add more breadcrumbs, a tablespoon or two of gram flour (besan), all-purpose flour, or crushed oats for binding.
• Adjust sriracha to suit your heat preference; reduce by half for a milder sauce.
• Use vegan mayonnaise to keep the burger completely plant-based.