Zucchini -Chickpea Veggie Burger with Tahini Ranch Sauce

Zuccini- Chickpea Veggie Burger with Tahini Ranch Dressing.

I have tried making veggie burgers a variety of ways but honestly this recipe could win awards. I cannot completely claim rights to it. I found it in Eating Well magazine. I made a change though. I baked them in the oven as opposed to pan frying as the recipe suggests. I did this to eliminate the need for olive oil making the recipe healthier.

These zucchini chickpea burgers have the perfect blend of ingredients and seasonings which make them super delicious. The burgers are firm, no crumbling up or falling apart yet so juicy and moist. They are also super filling. I honestly could have these every day of the week if it weren’t for hubby saying otherwise.

I eat my burgers on a whole wheat bun for greater nutrition and fiber and add plenty of arugula and other salad greens, tomatoes, sliced zucchini and thin slices of vidalia (sweet) onions. This burger is delicious on its own, but if you prefer a sauce, the tahini ranch dressing works really good. I hope you enjoy this recipe as much as I do.

This recipe yields 2 generous size burgers or 4 smaller ones.

Ingredients

Zucchini – Chickpea Veggie Burger-

  • 1 15 oz can drained chickpeas
  • 2 tbsps tahini
  • 2 tsps miso paste
  • 1 tsp garlic powder
  • 2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tbsp chopped chives
  • 1/2 cup shredded zucchini (squeeze out juice)
  • 1/3 cup oats
  • 2 tbsps water
  • Arugala and other salad greens, tomato slices, sliced zucchini, vidalia onions
  • Whole wheat bun

Directions

Puree first 7 ingredients then add zucchini and oats. Form into patties. Place in a baking dish lined with a silicone mat. Bake in oven set at 350 degrees until browned (approximately 30 minutes) flipping halfway.

Ingredients

Tahini Ranch Dressing

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp white miso paste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Directions

Stir the ingredients together. Slowly add some water until mixture is smooth.

To make my burgers nice and uniform I use an inexpensive plastic burger press that I puchased at Bed, Bath and Beyond. Don’t want to purchase a burger press? No problem. Just use a mason jar lid. It works perfectly every time!

Author: DIANA ZATT

Hi everyone! It's no secret. I'm pretty addicted to eating clean and leading a healthy lifestyle. I am a registered nurse and chronic condition educator (diabetes, heart failure, hypertension, obesity & COPD). Nothing excites me more, personally and professionally, then helping others take control of their health. It really is a passion of mine. That's why I created this blog! When I am not in the kitchen creating healthy eats or digging through scientific literature, I enjoy hiking, biking, gardening and spending time with hubby Dennis. Oh and I am a mother to a loud mouthed parrot named Pickles, a 20 year old black cat named Charlie and about 50,000 honey bees.

4 thoughts on “Zucchini -Chickpea Veggie Burger with Tahini Ranch Sauce”

  1. Made this today it was great. I made other veggie burgers that fell apart this one is a great recipe. Did not make the sauce maybe next time. Added a little vegan hot sauce which added a nice zip.

    1. I am so thrilled you enjoyed my veggie burgers! I too have eaten ones that crumbled and were very dry. It took me awhile to get this recipe perfect. I am still working on the perfect veggie meatball. Mine taste good but not the firmness I am trying to achieve. One of these days I guess lol. I think the vegan hot sauce would also be a nice touch to the burgers. Thank you for the suggestion John.

  2. I really appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again

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