1 can chickpeas, drained and rinsed
1 cup mushrooms, chopped
1/2 cup breadcrumbs
1/4 cup onion, diced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 burger buns
Optional toppings: avocado, tomato, lettuce, vegan cheese, mayo, ketchup
Preheat your oven to 375°F (190°C).
In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly broken down but still have some texture.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until they are softened, about 5 minutes.
Add the chopped mushrooms to the skillet and continue to sauté until they are softened and most of the moisture has evaporated, about 10 minutes.
Add the soy sauce, smoked paprika, salt, and black pepper to the skillet and stir to combine.
Pour the mushroom mixture into the bowl with the mashed chickpeas. Add the breadcrumbs and stir until everything is well combined.
Divide the mixture into 4 equal portions and shape each one into a patty. Place the patties on a baking sheet lined with parchment paper.
Bake the patties in the preheated oven for 15 minutes, then flip them over and bake for an additional 10-15 minutes until they are golden brown and crispy.
Toast the burger buns and assemble the burgers with your favorite toppings.