Burger and Barrel Veggie Burger

Total Time:
13 hr
40 min
Inactive Prep:
12 hr
20 min
12 to 15 servings


  • 3 pounds chickpeas
  • 9 cloves garlic
  • 2 whole stalks celery plus 1 cup chopped celery
  • 1 whole carrot plus 1 cup roughly sliced carrots
  • 1 whole onion plus 1 1/2 cups chopped onions
  • 2 tablespoons fresh parsley
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 eggs


Soak the chickpeas in water overnight, then drain well. Place into a large pot and cover with fresh cold water. Add 6 cloves garlic, the whole celery stalks, carrot and onion. Bring to a boil and stir every 5 minutes until soft. Drain and let cool to room temperature. Discard the celery, carrot and onion, but keep the garlic.

Blend the remaining garlic, chopped celery, carrots, onions, parsley and cooked chickpeas in a food processor, in batches, making sure NOT to blend until completely smooth. Add the flour, olive oil, salt, basil, chili flakes, cumin, garlic powder, onion powder, oregano and eggs and mix well. Form into 1/3-pound patties or roll into balls. Refrigerate until ready to cook.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


Cook Notes: The veggie burgers are best when the mixture is made 1 day ahead.