Flavorful veggie burger with chickpeas, grated veggies, and classic garnishes for a satisfying meal.
# 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 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 mixed with 2.5 tbsp water for vegan option)
13 - 2 tbsp olive oil (for frying)
→ 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 to 12 pickle slices
# Directions:
01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but retaining some texture.
02 - Add grated carrot, grated zucchini, red onion, garlic, rolled oats, parsley, cumin, smoked paprika, salt, and black pepper. Mix thoroughly.
03 - Stir in the egg or flaxseed mixture. Allow the mixture to rest for 5 minutes to let the oats absorb moisture.
04 - Form the mixture into four equal-sized patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden brown and heated through.
06 - While the patties cook, lightly toast the burger buns.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, a veggie patty, cheddar cheese slice, tomato slices, onion rings, pickles, ketchup, and mustard. Top with the remaining bun halves.
08 - Serve immediately while warm.
