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.
