Chickpea, Cauliflower + Old Bay Burgers with Vegan Lemon Mayo

In an effort to make dinner more interesting, I recently browsed through some recipes on Pinterest and Instagram, and found a new (to me!) Vegan blog, The First Mess.  I literally want to make almost everything she posts.  These Chickpea veggie burgers caught my eye because they include Old Bay seasoning, which I rarely use, and steamed cauliflower is part of the base. I made the mixture in the morning, and instead of forming the patties and letting them chill an hour, I used a technique I picked up from other veggie burgers I’ve made, and just chilled the mixture in a container during the day, while I was at work.  Using an ice cream scoop, I made mini burgers and pan-fried them (with very little oil).  I got 4 times as many burgers as her recipe, and they also tasted pretty good!  I’m still not sure I love the flavor, but Scott thought they were great. Extra bonus – they’re kid-approved!


Chickpea, Cauliflower + Old Bay Burgers with Lemon Mayo

adapted from The First Mess

makes 16 slider size burgers

BURGER ingredients
2 cups cauliflower florets, steamed until tender
2 cups cooked chickpeas
2 cloves of garlic, peeled and rough chopped
1 tbsp Old Bay seasoning
1 tbsp olive oil
1 tbsp lemon juice
pepper, to taste
1/4 cup chickpea flour
3 tbsp oat flour*
1/3 cup chopped chives

*you can make oat flour by grinding rolled oats up in the food processor

VEGAN LEMON MAYO ingredients

1/3 cup vegan mayo, like Hampton Creek Mayo-light

1 tsp dijon mustard

2 tsp lemon juice

salt, pepper to taste

splash, white wine vinegar


After cauliflower is steamed, rinsed with cold water, and patted dry, place into a large food processor fitted with the “S” blade. Add garbanzo beans, garlic, Old Bay, olive oil, pepper, and lemon juice.  Pulse until everything is ground up, but you can still see some of the garbanzo bean pieces.  Turn out into a medium size mixing bowl, and stir in garbanzo flour and oat flour.  Then stir and combine in the chives.  Put in a covered container, and chill in the refrigerator for at least an hour.

Heat a large nonstick pan on media-high heat, and add 2 tsp olive oil.  Using an ice cream scoop, form slider size patties and brown on each side.  About 4- 5 minutes on each side.  This will last for about 8 patties.  For next half of burgers, add 2 more tsp of olive oil and repeat until all are cooked.

Rest burgers on a plate lined with paper towels.

To make Lemon mayo, combine all ingredients together and mix well.  Adjust lemon juice and seasonings to taste.

Serve on a bun of your choice, with sliced tomato, lettuce, and red onion.

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