Vegetarian chickpea burger

Vegetarian chickpea burger

This delightful burger is adored by vegetarians and omnivores alike. The chickpea base is lightened with zucchini and flavored with warming spices, and the creamy sauce with a hint of heat is the cherry on top. This is gluten-free, higher-satiety, and scores full points on the good-for-you scale, too!

Vegetarian chickpea burger

This delightful burger is adored by vegetarians and omnivores alike. The chickpea base is lightened with zucchini and flavored with warming spices, and the creamy sauce with a hint of heat is the cherry on top. This is gluten-free, higher-satiety, and scores full points on the good-for-you scale, too!
USMetric
2 servingservings

Ingredients

Vegetarian burger
  • 9 oz. (123 cups) 260 g (400 ml) canned chickpeas, canned, drained and rinsed
  • 6 oz. 170 g zucchini, roughly chopped
  • 1 tbsp 1 tbsp red wine vinegar
  • 2 oz. (423 tbsp) 55 g (70 ml) chia seeds
  • 1 tsp 1 tsp ground cumin
  • 1 tsp 1 tsp paprika powder
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 tsp 1 tsp olive oil, for frying
Toppings
  • ½ ½ lettuce, whole leaves
  • ½ cup (3 oz.) 120 ml (90 g) Greek yogurt (0% fat)
  • 1 tsp 1 tsp hot sauce
  • pinch of salt
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Instructions

Instructions are for 2 servings. Please modify as needed.

Vegetarian burger patty

  1. Rinse and drain the chickpeas.
  2. Add chickpeas to a food processor with the zucchini, red wine vinegar, chia seeds, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Blend until the mixture is finely ground and will hold its shape when pressed together.
  3. Scrape the mixture into a large bowl and set aside for at least 15 minutes to allow the chia seeds to absorb some moisture.
  4. Divide it into equal portions and form burger patties with your hands. They should be at least 3/4-inch (2 cm) thick.
  5. Add the oil to a skillet and cook the patties over medium heat for 5-6 minutes until the underside is golden. Flip carefully and repeat on the other side.
  6. Toppings

  7. While the burgers are cooking, wash the lettuce leaves, try to keep them whole as they will be your "buns".
  8. Combine the Greek yogurt, hot sauce, and salt.
  9. Serve each veggie burger on a lettuce leaf with a dollop of spicy dressing. Top with another lettuce leaf and serve.

Tips

These freeze very well! Make a double batch for a quick meal and freeze burger patties between layers of parchment paper. Thaw at room temperature and cook as per recipe.

To make this a vegan meal omit the dressing, or use a plant-based Greek yogurt instead.

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3 comments

  1. stacy.c.carmichael
    Tastes great. I cooked mine for longer than recommended as they didnt seem done. They still turned out a bit mushy, so I will probably cook them even longer next time - maybe finish them off in the oven.
  2. Abigail
    what can i use to replace red wine vinegar?
    Reply: #3
  3. Kerry Merritt Team Diet Doctor

    what can i use to replace red wine vinegar?

    You could try a white wine vinegar, apple cider vinegar, or maybe even some balsamic vinegar.

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