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.

Jamie Vespa MS RD
Source: May 2019




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.

  • 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.


To make ahead: The burger patties and tahini ranch sauce can be made in advance. Prepare through Step 3; cover separately and refrigerate for up to 24 hours.

Nutrition Facts

373 calories; protein 12.9g 26% DV; carbohydrates 48.7g 16% DV; dietary fiber 9.1g 36% DV; sugars 5g; fat 14.9g 23% DV; saturated fat 2.1g 10% DV; vitamin a iu 724.3IU 15% DV; vitamin c 14.6mg 24% DV; folate 51.8mcg 13% DV; calcium 139.9mg 14% DV; iron 3.6mg 20% DV; magnesium 97.1mg 35% DV; potassium 521.7mg 15% DV; sodium 530.7mg 21% DV; thiamin 0.4mg 44% DV.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Absolutely delicious! I substituted shoyu soy sauce for the miso paste and served the patty on a bed of arugula and tomato and pour the sauce on top. Yum! Read More
Rating: 4 stars
Going to rate this on taste only since I failed to execute the recipe as written. The taste was good 4/5 even though I didn't have miso. I would add more garlic and the fresh stuff as opposed to the powder. On the execution; the patties held up so-so despite the fact that the sauce was added to the patties instead of separated from the patties. (My 12/yo daughter was helping me with dinner by making the patties by herself and I was to cook them) Lesson learned always pay attention to the instructions carefully and give lots of hugs & compliments to disheartened child for trying. Read More