Hearty Veggie Burger (Printable Version)

Satisfying plant-based patties with chickpeas, vegetables, and spices served on toasted buns with classic toppings.

# List of Ingredients:

→ For the Veggie Patties

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water squeezed out
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 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 + 2.5 tbsp water for vegan option)
13 - 2 tbsp olive oil (for frying)

→ For Assembling

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

# Directions:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper. Mix well.
03 - Add the egg (or flaxseed mixture for vegan) and stir to combine. Let the mixture sit for 5 minutes for oats to absorb moisture.
04 - Shape the mixture into 4 equal patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook the patties for 4–5 minutes per side, until golden brown and heated through.
06 - While patties cook, toast burger buns lightly.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, veggie patty, cheddar cheese, tomato, onion rings, pickles, ketchup, and mustard. Top with the other half of the bun.
08 - Serve immediately.

# Expert Advice:

01 -
  • These patties hold together beautifully unlike so many crumbly homemade versions
  • The smoky cumin and paprika give them that satisfying umami richness
  • You can prep the mixture ahead and cook fresh patties in minutes
02 -
  • Squeezing every last drop of water from the grated zucchini is non negotiable. I learned this the messy way when my first attempt turned into a soggy disaster.
  • Letting the mixture rest for those 5 minutes before shaping is what prevents the patties from crumbling apart in the pan.
  • Do not press down on the patties with your spatula while they cook. You will squeeze out the moisture and lose that juicy interior.
03 -
  • Wet your hands slightly before shaping patties to prevent sticking
  • Preheat your pan properly before adding the patties for the best sear
  • Let cooked patties rest on a wire rack for 2 minutes so the crust stays crispy
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