Chickpea & Cauliflower Old Bay Veggie Burgers with Cashew “Mayo”

Created by Laura Wright
5 from 2 votes

Firm veggie burgers with chickpeas and cauliflower are protein-rich, robustly flavoured with Old Bay seasoning, and chives, and come together entirely on the stovetop in about 45 minutes.

A head-on shot of a firm veggie burger with chickpeas and cauliflower. The burger is on bread and topped with avocado, red onion, and cashew mayo.

Ready within 45 minutes and with only 10 ingredients, these firm veggie burgers with chickpeas and cauliflower are the perfect vegan and gluten-free summer cookout main. They’re made with wholesome ingredients, like steamed cauliflower, canned chickpeas, oat flour, chickpea flour, chives, garlic, and Old Bay seasoning. These veggie burgers get browned to perfection on the stovetop. Filled with savoury flavours, nourishing plant-based ingredients, plus an extra rich touch of homemade cashew “mayo,” these simple veggie burgers are a real crowdpleaser.

An overhead shot of ingredients used in a firm veggie burgers recipe.
A head-on shot of a firm veggie burger with chickpeas and cauliflower. The burger is on bread and topped with avocado, red onion, and cashew mayo.

Old Bay seasoning is one of my go-to’s for quick weeknight flavour. It really shines in these firm veggie burgers. Cauliflower is a little unusual as far as veg patties go! I like its brassica flavour mingled with the chickpeas, spice, and herbs. Plus I’ll never say no to a little extra veggie goodness.

My preferred cooking method for pretty much any veggie burger is to pan fry. I find that I get maximum golden edges this way and for me it’s the lowest maintenance option. If you need a reliable and grill-able veggie burger, I recommend my vegan black bean burgers recipe.

To make these veggie burgers firmer, I grind the mixture up quite fine in the food processor and also incorporate both chickpea and oat flours. The flours help to bind and hold everything together, almost like a batter mixture. Using the flours also helps to bind the patties without eggs!

A simple whole food, vegan “mayo” for your veggie burgers!

  • I make a cashew cream base and let that stand in for mayo with these burgers! It’s not traditional or authentic in any way, but I find that I enjoy it on the same level.
  • Raw cashews, lemon juice, white wine vinegar, Dijon mustard, water, and salt blend up creamy-dreamy and are perfect for topping.
  • This mayo will keep in the fridge for up to a week.

I recommend serving these vegan veggie burgers with my fresh summer salad with corn and spicy cashew dressing, my vegan potato salad with dill pickle dressing, or my charred corn slaw with peanut butter lime dressing.

A head-on shot shows chickpeas and cauliflower in a food pprocessor.
4 photos show veggie burger mix, cooked veggi eburgers, cashew "mayo" in a blender pitcher, and a blurry photo of the plated veggie burgers.
A blurry, head-on shot of a firm veggie burger with chickpeas and cauliflower. The burger is on bread and topped with avocado, red onion, and cashew mayo.

Firm Veggie Burgers with Chickpeas & Cauliflower

Firm veggie burgers with chickpeas and cauliflower are protein-rich, robustly flavoured with Old Bay seasoning, and chives, and come together entirely on the stovetop in about 45 minutes. Only 10 ingredients needed!
5 from 2 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings 4



  • 2 cups cauliflower florets
  • 2 cups cooked chickpeas
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon olive oil
  • squeeze of lemon juice
  • sea salt and ground black pepper, to taste
  • ¼ cup chickpea flour
  • 3 tablespoons oat flour
  • cup chopped chives

Cashew “Mayo”

  • 1 cup raw cashews, soaked for at least 2 hours
  • 1 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 2 tsp dijon mustard
  • 2 tablespoons water, plus extra
  • salt to taste


  • buns, bread, or boston/butter lettuce wraps
  • oil for sautéing the burgers
  • avocado slices
  • red onion slices
  • greens



  • Set a large pot with an inch or two of water over medium heat. Place the cauliflower florets in a steamer basket. Once the water in the pot is simmering, place the steamer basket in and put a lid on top. Steam the cauliflower until tender, about 8-10 minutes. Remove the cauliflower and run some cold water over it to prevent further cooking. Towel the florets lightly and then place in the bowl of a food processor fitted with the “S” blade.
  • To the food processor, add the chickpeas, garlic, Old Bay seasoning, olive oil, lemon juice, salt + pepper. Pulse the mixture until you have a meal that clumps together when you squeeze it. You should still see little bits of chickpeas. Dump the chickpea and cauliflower mixture into a large bowl and stir in the flours and chopped chives until your mix is fully combined and the flour is absorbed. Taste the mixture for seasoning and adjust accordingly.
  • Divide the mix into 4 equal portions and form patties with your hands. Place the patties on a plate and wrap tightly with plastic wrap. Let these set up in the refrigerator for at least an hour.
  • Make the cashew lemon mayo. In a blender pitcher, combine the cashews, lemon juice, white wine vinegar, dijon mustard, salt, and 2 tablespoons of water to start. Blend the mixture on high, adding more water and scraping the sides as necessary. Keep going until you have a creamy/smooth mayo-like consistency. Scrape the mayo into a container, cover, and place in the fridge until you’re ready to serve.
  • Heat a good slick  of oil in a non-stick sauté pan over medium heat. Place the burgers in the pan, maybe two at a time maximum. Fry until one side is golden and then gently flip them over. Keep moving them around the pan to achieve maximal browning on the sides. Remove from the pan when the other side is golden. Keep warm on a parchment lined baking sheet in a low oven. Repeat with remaining burgers. Serve hot with lettuce wraps/buns, cashew lemon mayo, avocado, red onion etc.
A head-on shot of a firm veggie burger with chickpeas and cauliflower. The burger is on bread and topped with avocado, red onion, and cashew mayo.

15/05/2014 (Last Updated 03/07/2023)
Posted in: autumn, cashews, chickpeas, creamy, earthy, gluten free, grill, main course, quick, refined sugar-free, salty, sandwich, spring, summer, vegan, winter


Recipe Rating

  • Diane

    5 stars
    I was looking for a recipe for burgers to take to a friend’s house for Super Bowl and stumbled on this one, basically because I had all the ingredients at hand. Although I’d never made it before (always a worry when you plan on presenting it to “people”) I have made so many of your recipes and love your work that I felt confident that at worst it would edible and get me through. I followed the recipe and made the mayo too. My biggest surprise was how short a time it took to make. This was so easy peasy and such a great success that it is DEFINATELY going on my rota of meal successes for sooooo many reasons. Huge thumbs up and thank you Laura. Xxx

  • Ingrid

    Wow! This sounds so yummy! Definitely my long weekend backyard burger plan!! ✌️

  • Merrymepenelope

    I will ABSOLUTELY be making these! anything Old Bay is my thing! It’s usually referred to as, “OldSpice” around here but that’s purely out of love! Thanks for the great recipe!

  • Joanie

    These are our absolute favorite veggie burgers, and I’ve tried making so many. They go so well in veggie wraps and with a fresh salad. My husband and I went vegan cold turkey one day when I read the book, The China Study. Your recipes have made that transition magical. I cannot imagine going back.

  • Tamzin Hull

    Look amazing! Just cooked these up and popped them in the freezer. Do you think baking will work??

    • Laura

      I haven’t tried it, but it shouldn’t be a problem if you thaw the patties out fully before you slide them in the oven. I’m guessing 375 F for about 25 minutes, flipping them halfway would do the trick. Let me know how it goes!

  • Elaine

    Do you think I can bake these instead of frying? They are in my fridge now waiting.

    • Laura

      Definitely! You might have to flip them to get some even browning. And honestly, I’m not sure how long they will take if you’re baking. You should know just by looking at them and by feeling them for firm-ness. Would love it if you let me know how it works out :)

  • Valeria

    I miss having neighbour exchanges like these sometimes, it was definitely easier to do in the small Italian town I grew up in rather than here in London! Anyhow, I at least have someone in the house with whom I share wisdom and meals, and these burgers look like they would make for the most amazing meal, and somehow I feel they need to be shared. Thanks for posting always such genius recipes! x

  • Claire

    P.S. – Or how about mashed potato?

    • Laura Wright

      Hey Claire, I think between broccoli or mashed potato, the potato would fare better in this recipe. The broccoli kinda lacks the creamy-ness that really helps with this recipe. Of course, you can always try it and report back! ;)

  • Claire

    Hi, Laura! I am interested if you have ever tried substituting the cauliflower for another vegetable… broccoli, spinach, etc. I impulsively get the LARGE bags of broccoli at Costco every time (once a week!) and so am always looking for ways to use it up!!! Also, cauliflower never seems to make it past the hummus platter in our house ;) Thanks!

  • sil @ entre jardins

    Hi Laura, just wanted to thank you for this recipe, we made these burgers, with a couple of modifications, for lunch and they were delicious! I also used whole rolled oats and a bit of almond meal for crunch. Also, we thought dividing the dough in 4 made extremely large patties, so we opted for 6. Cheers *silvia

  • The Knotty Dog Walker

    Going to try these on the grill this weekend! Yummy and healthy :)

  • Kristen

    These patties on a bed of sturdy greens seem like an excellent airport/travel meal. :)

  • Isadora @ she likes food

    I LOVE your cashew mayo!! I always use veganaise, but I much prefer the idea of making some myself! I am definitely going to be making it this weekend. I’ve also been on the hunt for a good veggie burger recipe and this one looks great!


    Hi Laura, I found your blog on Saveurs and what a lovely surprise. I started following you on pinterest and facebook. I can not wait for the next recipes!

  • Elena

    I love this post. We pull out our dandelions too. But, our neighbor story isn’t as great, once our neighbors took it upon themselves to spread fertilizer/weed killer on our lawn, thinking they were doing us a favor. Super. Awkward. And very upsetting! Saving the world, one dandelion at a time.

  • Allison

    What a fantastic recipe! And the neighbour story is so cute! I need to locate some old bay seasoning immediately. I’m a newbie to your blog and am loving it! Gorgeous photos, recipes, and stories. :)

  • Jordan @ The Blonde Vegan

    YUM… these look ridiculously amazing. And your food photography is seriously impressive. I am so glad that I stumbled across your blog today. You most definitely have a new reader!! I think I am even going to add you directly to my blog roll– I am so impressed!! Xox

  • Kasey

    Can I come live with you? Because your little neighborhood (John, included) sounds dreamy. Beautiful storytelling (as always) lady. xo

  • katie

    I just want to thank you for this recipe. My 18 month old son has been diagnosed with many allergies and cant’ eat a whole lot on his elimination diet. I made these into “nugets” and he can not get enough! He just keeps saying “more, more”. We’re enjoying them too.

  • Adrienne

    Yes!!! You read my mind lady. I’ve been wanting a new bean burger recipe to try. Thank you!

  • abigail

    o.m.g i’m making these tonight

  • elizabeth

    If my neighbors asked for a veggie burger recipe, I think I’d faint. But then any little thing can happen. These burgers look delicious. I love the idea of wrapping them up in big lettuce leaves.

  • michelle

    can i use reg. flour in place of the oat and chickpea flour?

    • Laura Wright

      Hi Michelle, I think regular, all purpose flour would be fine. You might even be able to get away with using less of it too.

  • Amy

    Anything made with Old Bay is worth trying in my book!

  • ATasteOfMadness

    I seriously JUST ate dinner, and this made my stomach rumble. I have recently become OBSESSED with chickpeas, so this came at the perfect time.

  • Colleen

    I love the sound of this burger, but like with most veggie burgers, instructions are to saute. I am curious if you would recommend baking this veggie burger as an alternative way to cook it? Or have a suggestion for a baked veggie burger recipe…?

    • Laura Wright

      Hi Colleen, I’ve never baked a veggie burger patty in my life! But I’ll try to help. I think if you bake them on a rack set into a cookie sheet, it would be do-able. Maybe set the oven to 375 degrees F and brush a bit of oil on the tops of the patties before putting them in. I’m guessing these would take 25 minutes or so with a little flip halfway through. If you try it, let me know any feedback. Curious!

  • Kahlin

    You’re not alone in the weeding. My brother forages dandelions to make dandelion honey (syrup). I’m not too fussed on it but he really likes it. Maybe worth exploring?

  • Heather | Heather Christo

    I love the flavors in this recipe! Your pictures are making my mouth water! Pinned

  • Suzanne

    gahh! of course, the link worked AFTER my last comment. :) Sorry! and thanks so much for sharing!

  • Suzanne

    Wow, this looks amazing! Did you include a link to the Old Bay recipe? If so, I’m not finding it/able to click on it. Thanks!!

  • Valerie

    These absolutely look amazing! I’m definitely giving these a try!

  • Brian @ A Thought For Food

    So… yeah, I’ve been thinking about these burgers all week. Thank you for that. Seriously, thank you. :-) I think they’re going to have to happen over Memorial Day, since everyone will be eating and dogs and I’ll just be left with pasta salad.

    Aren’t neighbors the best? We actually talk to ours now (unlike the meatheads who we lived next to in our apartment). It’s pretty wonderful.

  • abby - little city adventures

    Well this looks amazing! Wish I had seen this recipe before I did my grocery shopping!

  • Ellen @ The Perennial Style

    Yum! This looks delicious – Cannot wait to try it!

  • Ellen

    Love your recipes and photography! I’m wondering what kind of blender is shown there and how long does the mayo last?

    • Laura Wright

      Hi Ellen! Thanks for your comments. The blender is a 5+ year old Vitamix, which I will add has been worth the investment and then some for myself. And the mayo should be good in the fridge for 5 days if you cover it up. I would recommend a little stir each time you get it out. Side bar: this mayo is really delicious with sweet potato fries if you want to use some up :)

  • Tieghan

    These look so amazing. Love that cashew mayo!

  • Grace

    Beautiful outlook on life and a beautiful burger to go with it!

  • Mila

    Great recipe and beautiful pics as usual!

  • Amy @ Parsley In My Teeth

    These sound fantastic. I love the punch you give it with the Old Bay spice!

  • Lisa @ Simple Pairings

    This looks like such a flavorful veggie burger, especially with that cashew lemon mayo. I think this is something that would be even better than a standard burger – more complex and dynamic! Pinned.

  • Kate

    Amen, Laura. I’d rather focus on small, tangible, good-for-us pleasures like cauliflower veggie burgers than the inevitable collapse of the ice sheet (yikes!). These burgers sound fantastic.

  • Meredith @ Unexpectedly Magnificent

    I love trying new veggie burger recipes! Pinning this to make it later. :)

  • Anne @AVeganAdventure

    Old Bay seasoning is a great idea! The burgers look delish!

  • lynsey //lynseylovesfood

    I love this story and I love the sounds of this burger. Makin’ it better! xo

  • Katrina @ Warm Vanilla Sugar

    This sounds so yummy!! Love that burger recipe – it looks so easy!

  • Jo from yummyvege

    These look great and I’ll definitely be trying the cashew mayo as I don’t like soya mayo.

  • Deena kakaya

    Whenever I think of making bean or pulse burgers I always wonder if they will feel too dense. Your recipe looks light and crisp and your pictures are beautiful. X

  • Lauren

    these burgers look so yummy, i will definitely be making these !
    Lauren x

  • Rosie @The Porridge Pot

    I love old neighbors sharing their wisdom!