Hearty Veggie Burger (Print version)

A delicious veggie patty with fresh garnishes offers a hearty, wholesome American classic.

# Required ingredients:

→ 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 large egg (or 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water for vegan option)
13 - 2 tablespoons 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 tablespoons mayonnaise or vegan mayo
20 - 2 tablespoons ketchup
21 - 2 tablespoons yellow mustard
22 - 8 to 12 pickle slices

# How to make it:

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 - Incorporate the egg or flaxseed mixture and stir to combine. Let rest for 5 minutes to allow oats to absorb moisture.
04 - Shape the mixture evenly into 4 patties.
05 - Heat olive oil over medium heat in a nonstick skillet and cook patties for 4 to 5 minutes per side until golden brown and heated through.
06 - Lightly toast the whole wheat burger buns while the patties cook.
07 - Spread mayonnaise on the bottom half of each bun, then layer lettuce, veggie patty, cheddar cheese, tomato slices, onion rings, pickle slices, ketchup, and mustard. Cover with the top half of the bun.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • The patties are packed with vegetables and chickpeas, so they're hearty enough to actually satisfy, not just feel like you're making do.
  • You can have dinner on the table in 40 minutes flat, making weeknight cooking feel genuinely possible.
  • These freeze beautifully, which means meal prep on Sunday becomes a gift to yourself on Wednesday.
02 -
  • Squeezing the excess water from the zucchini is not a suggestion—it's the difference between a patty and a fritter.
  • If your mixture feels too wet after mixing, a few extra tablespoons of oats will save it without making the texture sandy.
03 -
  • Make a double batch and freeze the uncooked patties between parchment paper—they cook perfectly from frozen with just an extra minute per side.
  • The mayo and a good-quality mustard matter more than you'd think; they're the bridge between the warm patty and the cool vegetables, so don't cut corners there.
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