• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Main Course → Sandwiches

    Sun-Dried Tomato Burgers

    April 7, 2021 | Updated May 14, 2021 by Ryan 3 Comments

    352 shares
    Jump to Recipe Print Recipe
    sun-dried tomato chickpea veggie burgers on wood cutting board
    chickpea burgers on a parchment-lined baking sheet

    This post may contain affiliate links. Please read my disclosure.

    Sun-dried tomato burgers are packed with Mediterranean flavors and a perfect alternative to your boring veggie burger that you're used to.

    three stacked sun-dried tomato burgers on cutting board

    There is just something about sun-dried tomatoes. For not being a huge fan of tomatoes, I absolutely love sun-dried tomatoes and use them in multiple recipes - from sun-dried tomato chicken to sun-dried tomato pesto pizza. But today is about these sun-dried tomato burgers.

    Recently I was wanting to make a new veggie burger recipe. As you can tell by following our blog, Lauren and I are big veggie burger fans. We pretty much always have some frozen in the freezer for when we just don't feel like cooking.

    So when I was short on ideas for any recipe, my coworker suggested something Mediterranean. I immediately thought about sun-dried tomatoes for some reason so tried to come up with a way to incorporate them in. I was actually inspired by Minimalist Baker's version, but I had to put my own spin on it!

    After one bite, I knew I found a winner for a new veggie burger. It was just so different from others I've made. The Mediterranean flavors make this a recipe that will be going into my rotation.

    And unlike most vegetarian burgers, these chickpea burgers actually hold together.

    Oh and if you're ready and willing to make this chickpea veggie burger, there is one thing you can't ignore - pesto! And it just so happens I have a kale pistachio pesto that goes great these sun-dried tomato burgers, so give them a try.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Benefits of Old-Fashioned Oats
    • Pro Tips/Recipe Notes
    • Other Veggie Burger Recipes
    • Sun-Dried Tomato Burgers
    chickpea burgers on a parchment-lined baking sheet

    Ingredient Notes

    • Old-fashioned oats - helps bind the burgers but also has some health benefits.
    • Sun-dried tomatoes - has an intense sweet-tart flavor that rounds out the flavor.
    • Chickpeas - helps create the texture you expect and adds protein.

    Ingredient Swaps

    As with any recipe, you can switch things up if needed. Some variations include:

    • If you don't have sweet onions, white, yellow, red onions or shallots will work as well. They all high slightly different flavors.
    • While not the same flavor as sun-dried tomatoes, roasted red peppers are a good substitute.
    • If you don't have chickpeas, cannellini beans, black beans or kidney beans work too.

    Step-by-Step Photos

    process shots of cooking onions and garlic in pan and grinding oats to flour in food processor

    Cook the onions and garlic in a skillet over medium heat with some olive oil for 2-3 minutes and set aside. Then grind the old-fashioned oats in a food processor until broken up.

    process shots of pureeing sun-dried tomatoes and mixing in veggies with mashed chickpeas

    Then puree sun-dried tomatoes and basil until blended. Add the drained chickpeas, garlic and shallots and mash.

    process shots of mixing the rest of the ingredients in a bowl and baking the burgers on parchment paper

    Mix in the ground oats, sun-dried tomato mixture, spices and egg. Scoop out 8 patties of the mixture (½ cup) and place on a parchment-lined baking sheet and press down to desired thickness. Bake at 400°F for 20 minutes before flipping and baking another 20 minutes.

    FAQs

    Are Veggie Burgers Good for You?

    The truthful answer is it depends. If you buy a veggie burger from the freezer isle, chances are it is not the best for you, but by making them homemade, you can make them quite healthy. 

    What are Sun-Dried Tomatoes?

    Sun-dried tomatoes are how they sound - tomatoes that have been dried out in the sun. They have a sweet, yet tangy flavor.

    These days you can buy them in a jar at any grocery store, but if you want to make your own, you can make them in the oven. Check Wholesome Yum to see how to make them for these chickpea burgers.

    Can I Make these Vegan/Egg Free?

    Yes. You can use any egg substitute like flax or chia eggs, or 1 tablespoon of vegan mayo. If using flaxseed or chia seeds, stir 1 tablespoon flaxseed meal or chia seeds in 2 ½ tablespoon water and let sit for 5 minutes before using. This replaces 1 egg.

    I personally don’t eat vegan so don’t make a ton of vegan meals but these chickpea burgers will taste just as good with the substitutes. There are also plenty of options for vegan cheese as well these days.

    Benefits of Old-Fashioned Oats

    Oat are one of the healthiest grains you can eat and come with quite a few benefits including:

    • High in vitamins and rich in antioxidants
    • High in fiber which helps digestion
    • Lowers cholesterol
    • Improves blood sugar levels

    Pro Tips/Recipe Notes

    I’ve made plenty of veggie burgers in the past few years and discovered that there are three keys to keeping the chickpea veggie burgers together.

    1. Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
    2. Egg – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but just 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
    3. Bake – bake the patties before freezing or cooking the rest of the way. By baking the sun-dried tomato burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.
    sun-dried tomato chickpea veggie burgers on wood cutting board

    Other Veggie Burger Recipes

    • Quinoa Burgers with Caramelized Onions
    • Carrot Burgers
    • Cauliflower Burgers
    • Green Chili Veggie Burgers

    If you’ve tried these sun-dried tomato burgers or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    three stacked sun-dried tomato burgers on cutting board
    Print Recipe
    5 from 3 votes

    Sun-Dried Tomato Burgers

    Sun-dried tomato chickpea veggie burgers are packed with Mediterranean flavors and a perfect alternative to your boring veggie burger that you're used to.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Mediterranean
    Servings: 8 burgers
    Calories: 247kcal
    Author: Ryan Beck

    Ingredients

    • 1 tablespoon olive oil
    • ½ cup sweet onion, chopped
    • 6 garlic cloves, minced
    • 1 ½ cups old-fashioned oats
    • 1 (10 oz jar) sun-dried tomatoes, drained
    • ½ cup fresh basil
    • 2 (15 oz) can chickpeas, rinsed and drained
    • 1 tablespoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon smoked paprika
    • ½ teaspoon tumeric
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cinnamon
    • 1 egg
    • buns, toasted
    • toppings (goat cheese, pesto, tomato, etc...)

    Instructions

    • Preheat oven to 400°F. Heat medium skillet with 1 tablespoon olive over medium heat. Once skillet is hot, add garlic and onion and cook until translucent, about 2-3 minutes.
    • Grind the oats in a food processor until broken up but not turned into flour. Set aside in bowl. In same food processor, add the sun-dried tomatoes and basil and process until blended, about 15 seconds.
    • In large mixing bowl, add drained chickpeas, garlic and onion and mash until the chickpeas are completely mashed. (There can a few whole chickpeas remaining for some texture) Mix in ground oats, sun-dried tomato mixture, cumin, coriander, smoked paprika, turmeric, salt, pepper, cinnamon and one egg. You want it to just be able to form balls so if too wet add more ground oats or if too dry add a little more oil.
    • Use ½ measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties. Bake in oven for 20 minutes before flipping and bake another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
    • If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese, add after flipping. Add toppings of your desire and serve immediately.

    Notes

    • Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
    • Egg – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but just 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
    • Bake – bake the patties before freezing or cooking the rest of the way. By baking the burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.

    Nutrition

    Serving: 1burger | Calories: 247kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 451mg | Potassium: 359mg | Fiber: 7g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 6.6mg | Calcium: 60mg | Iron: 3.2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Easy Mole Sauce
    Southern Homemade Chili »
    352 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      August 19, 2018 at 10:27 pm

      5 stars
      Love the addition of sun-dried tomatoes!

      Reply
    2. chloe says

      August 20, 2018 at 10:07 am

      I will definitely try this next time I want veggie burgers!

      Reply
    3. jena leigh says

      August 20, 2018 at 10:48 am

      this is just what i'm looking for! i wanted something other than black beans and using chickpeas is what i have.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    352 shares