What can I say about these chickpea and zucchini veggie burger besides the fact that it is just delicious? It is also simple and quick to prepare and very flavourful. Often vegetarian burgers are just blend. Let’s face it, zucchini and chickpeas together are not an explosion of flavor. The veggie burgers need spice and texture and I assure you that both this one have both. It is super tasty, soft but at the same time it keeps its shape and do not crumble.
Often we bloggers write the introductions one kilometer long explaining how we got an idea of a recipe as we walked in the rain and thought about the events of our past. I just can’t do it. I can’t write kilometric monologues on a vegetarian burger. What can I tell you … I don’t eat meat, I think it means something, it’s not a publicity stunt. I prepare many vegetarian and vegan burgers. This is a veggie burger that I prepare for my family. It is good and I recommend it!
Chickpea and zucchini veggie burger
- 2 cans chickpeas
- 2 small zucchini
- 90 g oat flakes
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of peanut butter or sunflower butter
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin powder
- 1 pinch of pepper
- 1/2 teaspoon of salt
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 6 burger buns
- caramelized onions
- arugula salad
- sliced cheese I used hard goat ricotta cheese, use veg cheese for the vegan recipe
Instructions chickpea and zucchini veggie burgers
- Peanut butter is included in this recipe. If you are allergic to peanuts, you can replace the ingredient with sunflower seed butter. Find my recipe how to prepare it here: Sun butter – sunflower seeds homemade butter.
- Pour the oat flakes in a mixer with blade attachment. Add drained and rinsed chickpeas and grated zucchini on a grater with large holes. Turn on the mixer and blend briefly just to chop the chickpeas.
- Add apple cider vinegar, peanut butter, olive oil and tomato paste. Then add the powdered cumin, smoked paprika, salt and pepper. Turno on the mixer and blend everything. The consistency you are interested in is not too smooth but with the visible pieces of chickpeas and oat flakes.
- Divide the mixture into 6 portions and create large balls, then press them lightly to create burgers about 2 cm high.
- Heat some olive oil in a non-stick pan and cook the burgers (a few at a time) for about 3 minutes on each side. Turn them over a couple of times and continue cooking for another couple of minutes per side, being careful not to burn them.
- Cut your burger buns in half and toast them in a toster for a couple of minutes or under the grill of your oven. First add arugula then your cooked burgers and cheese of your choice. Add a generous spoonful of caramelized onions.
lot of love. B.