Chickpea and Zucchini Veggie Burgers
These chickpea and zucchini veggie burgers, omg, they’re so delicious – they should really be called The BEST veggie burgers ever!!!
This veggie burger isn’t just any ‘ole veggie burger, it’s a veggie burger packed full of bold flavors: a whipped feta topping, harissa sauce (roasted red pepper sauce), fire roasted peppers, lettuce, cucumbers and then the veggie burger is amazing with chickpeas and zucchini. SO GOOD.
Perfect for Meatless Monday, or really, anytime you want a delicious meal, this veggie burger is craveable.
Legit craveable you guys!
Three years ago, my husband and I went to Portland for vacation, right around our anniversary (which is Labor day weekend) and ate at this little hole in the wall bar that had an impressive happy hour menu. One item on the menu was a zucchini and garbanzo bean burger, I got it not expecting much, but was shocked at how good it was. Here we were, sitting on picnic tables outside of a little bar and I was eating one of the best burgers I’d ever had! I couldn’t stop thinking about it. Then, last year we went back to Portland when we drove along the coast of Oregon, and I got to have the burger again, still just as amazing as I remembered. I’m not even a vegetarian, but this burger! OMG I just have no words to describe how perfect it is.
Last week as my hubby and I were talking about our upcoming anniversary and a some of the past trips we’ve been on (this year we’re going to Memphis, TN- have any recommendations, I’d love to hear them) I remembered this chickpea and zucchini veggie burger and set out recreating it.
I would honestly have to say this is one of the best things I’ve ever made, and a recipe I am so happy with, I cannot recommend it enough!! I’m making them again tonight! I like to use a biscuit cutter as a mold when forming the burgers, but you could easily form the veggie burgers with your hands. These make for a really nice and thick veggie burger with tons and tons of flavor that I really think you’d enjoy.
- For the burger patties:
- 1 small zucchini, peeled, grated, liquid squeezed out
- 1 can (15 oz) garbanzo beans (chickpeas), drained
- ½ cup parley leaves
- ½ cup Italian seasoned bread crumbs
- ½ cup whole wheat flour
- 1 garlic clove, pressed
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon cayenne
- 1 tablespoon extra virgin olive oil
- For the whipped feta:
- 4 oz feta
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- For the burgers:
- 4 whole wheat burger buns
- cucumber slices
- harissa sauce
- fire roasted red peppers
- Start by grating the zucchini, and squeeze out the liquid - I do this by first squeezing the zucchini shreds with my hands and wringing out then liquid, then I press three pieces of paper over the zucchini and squeeze out the remaining liquid.
- Place zucchini shreds, garbanzo beans, bread crumbs, flour, garlic, egg, salt, pepper, and cayenne pepper in a food processor. Process on low for 10 seconds, then scrape the sides of the food processor down and process again for 15-30 seconds until no more whole garbanzo beans remain. Form 4 patties (I like to do this using a biscuit cutter as a mold, but you could just form four patties with your hands.
- In a large skillet over high heat, heat 1 tablespoon on olive oil for 1 minute, then add in 4 veggie burger patties. Cook for 6 minutes, then flip and cook for another 6 minutes. Turn heat off, and let veggie burgers sit in the pan for 4-5 minutes as you make the whipped feta and assemble the burgers
- For the whipped feta, add the feta, olive oil and water into a food processor and process until smooth, about 1 minute.
- To assemble the burgers smear whipped feta on the top of the burger buns.
- Spread harissa on the bottom burger buns. Layer lettuce, cucumbers, and roasted red peppers onto the bottom burger bun, place a chickpea and zucchini burger pattie on top of the veggies and then place top bun on the burger, press down and enjoy.