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Chickpea-Summer Squash Veggie Burger

Veggie Burger, Chickpea-Summer Squash

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Here’s to tasty and juicy gluten free chickpea-zucchini burger! I made those for lunch yesterday and I must say the boys where super-happy to find veggie burger on their plate. I prepare veggie patties quite often, but not in the form of burgers.

Besides the chickpea-zucchini burger, which is so moist and yummy I completed the dish with Romain lettuce, cooked chard, a tomato slice and fresh basil. I used our favourite fermented organic spelt bread with seeds from organic bakery. Of course you can choose any bread or bun you like. I bet it’d be delicious with fermented buckwheat bread, no yeast gluten-free buns or spelt buns as well.

Chickpea-Summer Squash Veggie Burger

Finally, please let me know in the comments below whether you’re a fan of veggie burger or prefer good old burger. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

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Chickpea-Summer Squash Veggie Burger

Chickpea-Zucchini Burger

  • Author: Nele Liivlaid
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 – 5 servings 1x
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Description

Here’s to tasty and juicy gluten free chickpea-zucchini burger! I made those for lunch yesterday and I must say the boys where super-happy to find veggie burger on their plate. I prepare veggie patties quite often, but not in the form of burgers.

Ingredients

Scale
  • 2 cans or about 450g unsalted chickpeas
  • 6 two-centimetre thick leek slices
  • 3 garlic cloves
  • 1 tsp. turmeric
  • A small handful of soaked walnuts
  • 1 tbsp. of ground flax seeds
  • Himalayan salt and black pepper to taste
  • 1 big summer squash, finely grated
  • 1 heaped tbsp. rice flour

Instructions

  1. Finely grate the summer squash and place it in a big bowl.
  2. If you use canned chickpeas, rinse them well. Place the chickpeas, garlic, leek, walnuts, flax seeds and turmeric with sea salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again.
  3. Pour this mixture into a bowl of summer squash. Mix well with a spoon or use your hands. Add rice flour and mix again. I find using my hand the most effective. Now, depending on how much liquid you got from the summer squash, you might want to add a few tablespoons of water or plant-based milk.
  4. Take a baking sheet and cover it with parchment paper. Take one heaped tablespoon of the batter at a time, form a nice patty and place it on the baking sheet.
  5. Heat oven to 190°C (375°F) and bake for 25-30 minutes. They firm up as they cool down.
  • Method: Baking

Keywords: veggie burger

Tips on my chickpea-zucchini burger:

  • You may use any flour you like – corn, spelt, buckwheat, oat, and wheat.
  • Have the patties with vegan cheese sauce.
  • Complete the burgers with any ingredients you like – onion rings, vegan mayonnaise, baked bell pepper, oven-baked beetroot etc.
Chickpea-Summer Squash Veggie Burger

Enjoy!

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