Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

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This veggie 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 these vegan burgers 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.

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4
Yield:
4 burgers

Ingredients

  • 4 tablespoons tahini, divided

  • 1 tablespoon lemon juice

  • 3 teaspoons white miso, divided

  • 1 ¼ teaspoons onion powder, divided

  • 1 ¼ teaspoons garlic powder, divided

  • 1 ¼ teaspoons ground pepper, divided

  • 2 tablespoons water

  • 1 teaspoon chopped fresh chives plus 2 tablespoons, divided

  • 1 (15 ounce) can no-salt-added chickpeas, rinsed

  • 1 teaspoon ground cumin

  • ¼ teaspoon salt

  • ¼ cup fresh parsley leaves

  • ½ cup shredded zucchini

  • cup old-fashioned rolled oats

  • 1 tablespoon extra-virgin olive oil

  • 4 whole-grain hamburger buns, toasted

  • 1 cup packed fresh arugula

  • 4 slices tomato

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

373 Calories
15g Fat
49g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 13g 26%
Total Fat 15g 19%
Saturated Fat 2g 11%
Vitamin A 724IU 14%
Vitamin C 15mg 16%
Folate 52mcg 13%
Sodium 531mg 23%
Calcium 140mg 11%
Iron 4mg 20%
Magnesium 97mg 23%
Potassium 522mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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