Hearty Veggie Burger Flavor (Printer-friendly)

A tasty plant-based burger packed with chickpeas and fresh veggies, topped with classic burger fixings.

# Ingredient List:

→ 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 (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

# How-To 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, chopped red onion, minced garlic, rolled oats, chopped parsley, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly.
03 - Stir in the egg or flaxseed mixture for vegan option. Let the mixture 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 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 half of each bun. Layer with lettuce, veggie patty, cheddar cheese slice, tomato slices, red onion rings, pickle slices, ketchup, and yellow mustard. Cover with the top bun half.
08 - Serve immediately and enjoy.

# Expert Suggestions:

01 -
  • The texture is hearty and substantial, holding up perfectly to every topping without falling apart like some veggie burgers I've fought with.
  • You control every flavor note, so there's no mysterious spongy texture or overpowering beet taste you didn't sign up for.
  • It comes together in under an hour and tastes homemade in that way that actually matters—crispy edges, real seasonings, and a little golden crust that shouldn't be this good.
02 -
  • Squeezing the zucchini isn't optional—I learned this the hard way when my first batch turned into falling-apart disasters because I was being gentle.
  • Letting the mixture rest before shaping makes an enormous difference in structural integrity; rushing this step is why some homemade veggie burgers crumble in your hands.
  • Medium heat is your friend here; high heat creates a burnt exterior while the inside stays raw, but too low means they just steam and never crisp.
03 -
  • If your patties are falling apart, the mixture is too wet; squeeze vegetables harder or add another tablespoon of oats next time.
  • A nonstick skillet and medium heat take the stress out of flipping; you'll get a golden crust every time without things sticking.
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