I’ve already made these veggie burgers several times and plan on doing another batch this weekend and freezing some for later. They are that good. It’s also a great way to use up some zucchini. If you’re like us and your squash plants are going wild this summer, you’ll need all the recipes you can get.
1 1/4 cup oats
1 can drained and rinsed chickpeas
1/2 small yellow onion, diced
1 jalapeno diced, seeds removed if you don’t want it spicy
1 packed cup grated zucchini, excess water squeezed out
1/2 tsp garlic powder
Large pinch salt & pepper
1 egg
Optional toppings:
Tomato
Lettuce
Buns
Aioli
Heat a large pan over medium heat. Add a little glug of oil. Saute jalapeno and onion for about 5 minutes. Remove from heat.
In a food processor, blend 1 cup of the oats for about 20 pulses. Add remaining oats, chickpeas, onion mix, seasonings, and egg. Pulse until combined and chunky.
Form into 5-6 patties. I highly suggest refrigerating for at least 20 minutes.
Reheat pan over medium heat. Add oil once heated. Cook burgers for 4-5 minutes per side. I like to add a little ghee or grass fed butter to the oil. Gets it nicely browned.
Serve on your favorite bun or lettuce wrap with all the toppings. I especially like a good aioli, avocado, and pickled red onion.
