# Ingredient List:
→ Veggie Patties
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water squeezed out
04 - ½ small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - ⅔ cup rolled oats
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp ground cumin
09 - ½ tsp smoked paprika
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 1 egg (or 1 tbsp ground flaxseed mixed with 2.5 tbsp water for vegan alternative)
13 - 2 tbsp olive oil (for frying)
→ Assembly
14 - 4 whole wheat burger buns
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 4 slices cheddar cheese (substitute vegan cheese if desired)
18 - 1 red onion, sliced into rings
19 - 4 tbsp mayonnaise or vegan mayonnaise
20 - 2 tbsp ketchup
21 - 2 tbsp yellow mustard
22 - 8 to 12 pickle slices
# How-to Steps:
01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but retaining some texture.
02 - Add grated carrot, grated zucchini, chopped red onion, minced garlic, rolled oats, parsley, cumin, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly.
03 - Incorporate the egg or flaxseed mixture for vegan option. Stir well and let sit for 5 minutes to allow oats to absorb moisture.
04 - Divide the mixture into four equal portions and shape each into a patty.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Lightly toast the burger buns while patties are cooking.
07 - Spread mayonnaise on the bottom half of each bun, then layer with lettuce, veggie patty, cheddar slice, tomato, onion rings, pickles, ketchup, and mustard. Cover with the top half of the bun.
08 - Serve the assembled burgers immediately for best flavor and texture.
