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three stacked sun-dried tomato burgers on cutting board

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 burgers
Calories 247kcal
Author Ryan Beck


  • 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...)


  • 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.


  • 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.


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