• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Amount

    8 persons

Chickpea Hamburger

Are you looking for a vegetarian alternative to a traditional hamburger? Then give this tasty recipe for a ‘green’ burger a try! We use chickpeas instead of mince, which will make this burger almost as green as the Big Green Egg in which you are going to prepare it…


For the burgers

  • 250 g dried chickpeas
  • 1 small onion
  • 1 clove garlic
  • 1 bunch of parsley
  • 1 bunch of coriander
  • ¼ red chilis (optional)
  • 1 tbsp turmeric
  • 1 tbsp cumin powder
  • ½ tbsp coriander powder
  • (ketoembar)
  • ½ tbsp baking powder

Along with

  • vegetable oil
  • 8 small white bread rolls
  • 4 lettuce leaves
  • 1 tomato
  • 100 g mayonnaise
  • 100 g tomato sauce
  • 50 g mustard


  1. Soak the dried chickpeas in a sufficient volume of water for 48 hours.


  1. Heat the Big Green Egg with the Cast Iron Grid and Half Moon Cast Iron Plancha Griddle (with the smooth side facing upwards) to a temperature of 230°C. In the meantime, pour the soaked chickpeas into a strainer, rinse with cold water and dab them dry. Chop up the chickpeas using a vegetable chopper. Peel and chop up the onion and garlic. Finely chop the parsley and coriander leaves. If necessary, scrape the seeds out of the chilli and chop finely. Mix the ingredients for the hamburgers and add salt and pepper to taste.
  2. Divide the chickpea mixture into eight equal portions and using the spring form, shape the burgers into the same size as the bread rolls. Coat the hot Cast Iron Griddle Half Moon with vegetable oil and fry the burgers on both sides until golden brown in around 15 minutes. In the meantime, cut the bread rolls in half and cut the lettuce leaves and tomato into slices. Mix the mayonnaise, tomato sauce and mustard.
  3. Cover the rolls with lettuce, a burger and a slice of tomato and spread a tablespoon of sauce on top. If necessary use a large toothpick to keep the burger closed.

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