Hearty Veggie Burger Flavor (Printer-friendly)

A wholesome plant-based patty made with chickpeas, spices, and fresh vegetables in a classic bun.

# 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 - 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 large egg (or 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water for vegan option)
13 - 2 tbsp olive oil (for frying)

→ Assembly

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 mayonnaise
20 - 2 tbsp ketchup
21 - 2 tbsp yellow mustard
22 - 8 to 12 pickle slices

# How To Make It:

01 - In a large mixing bowl, mash chickpeas with a fork or potato masher until mostly smooth, leaving 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 well. Allow the mixture to rest for 5 minutes so oats absorb moisture.
04 - Shape the mixture evenly into four patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry patties for 4 to 5 minutes on each side until golden brown and heated through.
06 - While patties cook, lightly toast the burger buns.
07 - Spread mayonnaise on the bottom half of each bun. Layer lettuce, veggie patty, cheddar cheese, tomato slices, onion rings, pickles, ketchup, and mustard. Cap with the top bun.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • These patties hold together beautifully without being dense or rubbery, which took me way too long to figure out.
  • The smoked paprika and cumin give it real depth—nothing tastes like cardboard health food.
  • It's genuinely faster than buying frozen patties and tastes infinitely better.
02 -
  • If you don't squeeze the excess water out of the zucchini, your patties will fall apart in the pan—learned this the hard, messy way.
  • The five-minute rest for the mixture is non-negotiable; it's the difference between a structurally sound patty and one that crumbles.
  • Medium heat, not high—rushing with high heat burns the outside before the inside is cooked through.
03 -
  • Use a nonstick skillet and resist the urge to flip too early—patience is what creates that crispy golden exterior that makes these special.
  • Toast your buns on the same skillet after the patties are done; it adds a subtle char and flavor that packaged buns don't usually have on their own.
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