# What You'll 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 tbsp fresh parsley, chopped
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1 egg (or 1 tbsp ground flaxseed + 2.5 tbsp water for vegan option)
13 - 2 tbsp 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 tbsp mayonnaise or vegan mayo
20 - 2 tbsp ketchup
21 - 2 tbsp yellow mustard
22 - 8-12 pickle slices
# Cooking Steps:
01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture for mouthfeel.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Add the egg (or flaxseed mixture for vegan version) and stir to combine. Allow the mixture to rest for 5 minutes so the oats can absorb excess moisture.
04 - Shape the mixture into 4 equal patties, pressing firmly to ensure they hold together 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 the burger buns in a separate pan or toaster until golden.
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 and serve immediately.
