Hearty flavorful veggie burger (Print version)

A hearty burger with plant-based patties of chickpeas, grated veggies, and spices, served with fresh toppings.

# What you’ll 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 - 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 2.5 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 - 8–12 pickle slices

# Steps:

01 - In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth with some texture remaining.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly.
03 - Stir in the egg or flaxseed mixture for vegan preparation. Allow the mixture to rest for 5 minutes to enable oats to absorb moisture.
04 - Shape the mixture into four equal-sized patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Lightly toast the whole wheat burger buns while patties cook.
07 - Spread mayonnaise on the bottom halves of the buns. Layer lettuce, veggie patty, cheddar or vegan cheese, tomato slices, onion rings, pickles, ketchup, and mustard. Top with bun halves.
08 - Serve immediately to enjoy optimal flavor and texture.

# Cooking tips:

01 -
  • They hold together perfectly without being dense or rubbery, which honestly shocked me the first time.
  • The cumin and smoked paprika give you that warm, slightly smoky depth that makes people forget what they're eating.
  • You can have dinner on the table in 40 minutes, which beats waiting for takeout.
02 -
  • Skip squeezing the zucchini and your patties will fall apart in the pan, which I learned the hard way the first time I made these.
  • The 5-minute rest time matters more than you'd think because it lets the oats absorb liquid and transforms the mixture from crumbly to cohesive.
  • Medium heat is your friend here; higher heat burns the outside before the inside heats through, and lower heat means they never get that satisfying crust.
03 -
  • A nonstick skillet is non-negotiable here; even a well-seasoned cast iron can stick, and you don't want to lose that crispy exterior.
  • If your mixture feels too wet after resting, add another tablespoon or two of oats rather than more flour, which will make them gummy.
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