Best Ever Veggie Burger

Best Ever Veggie Burger Best Ever Veggie Burger Draining and rinsing your chickpeas can cut your sodium content by almost half.
Draining and rinsing your chickpeas can cut your sodium content by almost half.
  • 5 min prep
  • 15 minutes
  • 450 calories
  • $1.20

Ingredients


Makes: 4 servings
  • 1 can (19 oz/540 g) chickpeas, drained and rinsed
  • 1 small zucchini, grated
  • 2 slices sandwich bread
  • 1/4 C (60 ml) crunchy peanut or almond butter
  • 2 Tbsp (30 ml) Big Burger Sauce, prepared
  • 1 Tbsp (15 ml) Burger Seasoning
  • 1 Tbsp (15 ml) vegetable oil, for grilling
  • 4 buns, split
  • Pico Salsa, prepared, optional

Preparation


 
  • In a food processor, or with a masher, combine first six ingredients. Pulse until roughly chopped.
  • Form the mixture into four patties. Patties can be stored in the refrigerator for up to two days.
  • Heat oil in an Fry Pan on medium, and pan-fry patties for approximately 5 minutes per side, until crisp and brown on the outside and warmed through.
  • Place on bottom halves of buns, then divide sauce over top. Add toppings and top of buns and serve.

Tip


 

Make this recipe and more using the Good Burgers. Real Fast.™ collection.

Nutritional Serving Size
Calories 450
Fat 14 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 0 mg
Sodium 820 mg
Carbohydrates 67 g
Fibre 13 g
Sugar 6 g
Protein 18 g

Shop this recipe...

Fry Pan
$65.00
Burger Seasoning
$8.50
Piano Wire Whisk
$10.00
Big Burger Sauce Mix
$8.50
Pico Salsa Mix
$9.00