Chickpea and zucchini veggie burger
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!
Delicious chickpea and zucchini veggie burger with caramelized onions, hard cheese and arugula.
Ingredients
- 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
- a 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)
- Read the instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
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. Serve immediately.
lot of love. B.
