Hearty Veggie Burger Flavor (Printable)

A flavorful plant-based patty paired with fresh vegetables and classic burger garnishes in a wholesome meal.

# 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 large 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 (substitute 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 - 8–12 pickle slices

# Steps:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, retaining some texture.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper to the chickpeas. Mix thoroughly.
03 - Incorporate the egg or flaxseed mixture, stirring to evenly combine. Let rest for 5 minutes to allow oats to absorb moisture.
04 - Shape the mixture evenly into four patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook each patty for 4 to 5 minutes per side until golden and cooked through.
06 - While patties cook, toast the burger buns lightly.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, a veggie patty, cheddar cheese, tomato slices, onion rings, pickles, ketchup, and mustard. Cover with the top bun half.
08 - Serve the assembled burgers immediately.

# Expert Advice:

01 -
  • They taste genuinely indulgent, not like you're settling for the vegetarian option.
  • Once you realize how simple they are to make, store-bought veggie burgers start to feel like a waste of money.
  • The whole thing comes together faster than your takeout delivery would arrive.
02 -
  • If your zucchini is too wet, your patties will fall apart in the pan; use a clean kitchen towel to squeeze out every drop.
  • Don't overcook these or they become dense; golden brown on each side is all you need.
03 -
  • A nonstick skillet is non-negotiable here; regular pans can cause sticking that breaks apart an otherwise perfect patty.
  • If you're vegan, use aquafaba (the liquid from canned chickpeas) instead of flaxseed for a lighter, more neutral binder.
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