Loaded Veggie Burger
A plant-based patty burger with customizable bun, toppings, and condiments. Grilled or pan-seared patty served warm between a toasted bun with fresh vegetables and sauce.
Ingredients
Method
Mash chickpeas in a bowl until chunky-textured, leaving some pieces whole.
Finely chop walnuts and mushroom. Mince garlic.
Combine mashed chickpeas, walnuts, mushroom, garlic, whole-wheat flour, salt, and black pepper in a bowl. Mix gently until combined; do not overmix.
Divide mixture into 4 equal portions. Form each into a 3.5-inch patty about 0.75 inches thick. Refrigerate patties 10 minutes or up to 4 hours.
Heat olive oil in a skillet over medium-high heat until shimmering.
Carefully place patties in the skillet. Cook 5 minutes without moving until the bottom is golden and holds together.
Flip patties. Cook the other side 4–5 minutes until golden. Transfer to a plate.
Toast buns cut-side down in the same skillet 1–2 minutes until lightly golden.
Spread condiment on the bottom bun. Layer lettuce, patty, tomato slices, and red onion.
Top with the toasted bun and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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