Hearty Veggie Burger Flavor (Print Version)

A flavorful burger pairing chickpea patties with fresh garnishes for a hearty meal experience.

# What You Need:

→ Veggie Patties

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water removed
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2/3 cup rolled oats
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1 egg (or 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water for vegan option)
13 - 2 tbsp olive oil for frying

→ Assembly

14 - 4 whole wheat burger buns
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 4 slices cheddar cheese (substitute vegan cheese for vegan)
18 - 1 red onion, sliced into rings
19 - 4 tbsp mayonnaise or vegan mayo
20 - 2 tbsp ketchup
21 - 2 tbsp yellow mustard
22 - 8 to 12 pickle slices

# Directions:

01 - In a large bowl, mash chickpeas until mostly smooth with some texture remaining.
02 - Add grated carrot, zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper to the mashed chickpeas; stir thoroughly.
03 - Incorporate egg or flaxseed mixture and mix well; allow to rest for 5 minutes to let oats absorb moisture.
04 - Shape the mixture evenly into four patties.
05 - Heat olive oil in a nonstick skillet over medium heat; cook patties 4 to 5 minutes per side until golden and heated through.
06 - Lightly toast the burger buns while patties cook.
07 - Spread mayonnaise on bottom buns; layer lettuce, patty, cheddar cheese, tomato slices, onion rings, pickles, ketchup, and mustard; cover with top buns.
08 - Serve immediately and enjoy.

# Expert Tips:

01 -
  • These patties stay together perfectly and actually taste good, not like you're eating health food out of obligation.
  • You can make them on a Tuesday with pantry staples and have an answer ready when someone asks what's for dinner.
  • They freeze beautifully, so batch-making means future you gets an easy win on busy nights.
02 -
  • Squeezing the excess water from your zucchini is not optional, it's the difference between a burger and a wet mess.
  • These patties are tender by nature, so handle them gently and use a thin spatula rather than tongs to flip them.
  • The egg acts as a binder, but don't skip the resting time or everything falls apart.
03 -
  • Make a double batch and freeze the uncooked patties between parchment paper. They'll keep for a month and cook from frozen with just a minute or two extra.
  • If your patties are falling apart during cooking, the mixture needed more resting time or you added too much moisture with the zucchini.
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