When it comes to veggies burger’s don’t judge a book by its cover. No matter how hard I try, I always have a lot of trouble keeping my patties from crumbling apart. That being said, regardless how it looks, I promise these ones taste awesome!
Zucchini, feta, and chickpeas are just the perfect combination. These veggie burgers have a real Mediterranean flair with a creamy tahini sauce adding a real depth of flavor. These burgers are a match made in veggie Mediterranean heaven!
And in case you are wondering, you can never have too much zucchini! Serve your burgers with yesterday’s zucchini fries!
Zucchini Feta Chickpea Burger
description
Ingredients
- 1 1/4 chickpeas
- 3/4 cup of zucchini, chopped
- 1 egg
- 2 oz of feta
- 1/2 cup seasoned breadcrumbs
- 2 TBSP whole wheat flour
- 1 clove garlic, minced
- 1 shallot, finely chopped
- cooking spray
- handful of arugula
- 4 whole wheat buns
- 1/2 a lemon, juiced
- 1 TBSP tahini
- 2 tsp water
- 1 clove garlic, minced
- 1 TBSP plain non fat yogurt
For the lemon tahini sauce:
Directions
- Add the chickpeas to a food processor, pulse until the chickpeas resemble a paste.
- Pour the chickpea paste into a large bowl.
- Whisk the egg.
- Add the zucchini, feta, egg, bread crumbs, whole wheat flour, garlic, and
- Put the mixture in the refrigerator for 1 hour.
- To make the sauce, add the lemon juice, tahini, water, garlic and yogurt into a small bow. Whisk until well combined.
- Form the mixture into 4 large patties.
- Spray a large skillet with cooking spray
- Turn the burner on medium. Cook the patties for 4 minutes on each side.
- Toast the buns in a toaster oven on low.
- To assemble the patties, spread the lemon tahini sauce on the buns. Add arugula on top of the sauce. Place a patty on top of the arugula. Top the patty with the top bun.
- Enjoy warm!
The patties also make a great addition to a salad. I added a leftover patty to a bed of arugula and used the sauce as a dressing. It was delicious!
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