Name: One-Can Chickpea Burgers
Yield: 4 large or 6 medium burgers
Cuisine: Vegan
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; ½ cup old-fashioned rolled oats; ⅓ cup breadcrumbs; ¼ cup finely diced onion; 2 cloves garlic, minced; 1 Tbsp Dijon mustard; 1 Tbsp soy sauce; 1 Tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp cumin; ½ tsp salt; ¼ tsp black pepper; 2 Tbsp nutritional yeast (optional, but recommended); Oil for lightly oiling the skillet

INGREDIENTS

4 large or 6 medium burgers

1 (15 oz) can chickpeas, drained and rinsed
½ cup old-fashioned rolled oats
⅓ cup breadcrumbs
¼ cup finely diced onion
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 Tbsp soy sauce
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
2 Tbsp nutritional yeast (optional, but recommended)
Oil for lightly oiling the skillet

METHOD

Make it

1
Pat the chickpeas dry and mash them, leaving some texture.
2
Stir in all remaining ingredients.
3
Let the mixture sit for 10 minutes so the oats absorb moisture.
4
If it feels wet, add another tablespoon of breadcrumbs.
5
Form into 4 large or 6 medium patties.
6
Chill for 20–30 minutes if possible.
7
Pan-fry in a lightly oiled skillet over medium heat for 5–6 minutes per side, until browned and crisp.

Cooking notes

Final one-can revision: ⅓ cup breadcrumbs, replacing the ¼ cup draft.
This differs materially in batch size and seasoning proportions from the existing four-can site recipe; review before replacing it.
Dijon is in this written formulation, but the chat explicitly expresses uncertainty about whether it was in the older original.

Serving suggestions

Burger buns, lettuce, tomato, onion and pickles
Ketchup, mustard, BBQ sauce or vegan mayo
French fries, roasted potatoes, salad or coleslaw