# What You Need:
→ For the Veggie Patties
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water squeezed out
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2/3 cup rolled oats
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 egg (or 1 tablespoon ground flaxseed + 2.5 tablespoons water for vegan option)
13 - 2 tablespoons olive oil (for frying)
→ For Assembling
14 - 4 whole wheat burger buns
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 4 slices cheddar cheese (use vegan cheese for vegan option)
18 - 1 red onion, sliced into rings
19 - 4 tablespoons mayonnaise or vegan mayo
20 - 2 tablespoons ketchup
21 - 2 tablespoons yellow mustard
22 - 8-12 pickle slices
# Step-by-Step Guide:
01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture for bite.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until evenly combined.
03 - Add the egg or flaxseed mixture for vegan preparation and stir to combine. Let the mixture rest for 5 minutes to allow oats to absorb moisture.
04 - Shape the mixture into 4 equal patties, pressing firmly to hold their shape during cooking.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook the patties for 4-5 minutes per side until golden brown and heated through.
06 - While patties cook, lightly toast burger buns until golden and crisp.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, veggie patty, cheddar cheese, tomato, onion rings, pickles, ketchup, and mustard. Top with the other half of the bun.
08 - Serve immediately while patties are warm and buns retain their texture.
