Hearty Veggie Burger (Printer Friendly)

Satisfying plant-based patties made with chickpeas, grated vegetables, and spices, served on toasted buns with all the classic fixings.

# What You Need:

→ 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

# How to Make It:

01 - Mash the chickpeas in a large bowl using a fork or potato masher until mostly smooth, leaving some texture for mouthfeel.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until evenly distributed.
03 - Add the egg (or flaxseed mixture for vegan preparation) and stir to incorporate. Allow the mixture to rest for 5 minutes so the oats absorb excess moisture.
04 - Divide the mixture and shape into 4 equal patties, approximately 1/2 inch thick. Press firmly to ensure they hold together during cooking.
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 are cooking, lightly toast the burger buns in a separate pan or toaster until golden.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, veggie patty, cheddar cheese, tomato, onion rings, pickles, ketchup, and mustard. Complete with the top bun.
08 - Serve the assembled veggie burgers immediately while the patties are warm and the buns are toasted.

# Expert Tips:

01 -
  • These patties actually hold their shape instead of crumbling into a sad mess the moment you try to flip them
  • You get that perfect crispy crust while keeping the inside tender and moist, not dry like hockey pucks
02 -
  • Letting the mixture rest before shaping is absolutely crucial or your patties will fall apart in the pan
  • Don't crowd your skillet—cook in batches if necessary so each patty gets proper contact with the hot surface
03 -
  • Get your pan properly hot before adding the patties—that sizzle is what creates the crispy crust everyone loves
  • If you're grilling these, chill the shaped patties for at least 30 minutes so they hold together over the open flame
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