This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.

Chickpeas, canned

Whole Grain Hamburger Buns, toasted

Rolled Oats

Tahini

Tomato

Zucchini

Water

Arugula

Miso, white

Parsley

Lemon Juice

Olive Oil

Chives

Garlic Powder

Pepper

Onion Powder

Cumin

Salt

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

serving

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Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.

Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.

Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add chopped parsley leaves and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.

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Nutrients

Ingredients

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

Micro nutrients

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