Veggie Burger, Chickpea-Summer Squash

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.

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

Chickpea-Zucchini Burger

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• 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.

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Scale 1x2x3x

Ingredients

• 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

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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.

Enjoy!