They don't break and stay soft: here are the secrets of my Chickpea and Zucchini Burgers!
Have you ever tried making veggie burgers at home only to find them dry out or, worse, falling apart completely as soon as you flip them? If so, you're in the right place.
- 200g dried chickpeas to be soaked the night before
- Water for soaking and cooking legumes
- Sale
- Zucchini 500 gr
- Extra virgin olive oil (EVO) to divide between the courgettes and the burgers
- Chickpea cooking water 50 g
- Egg 1
- Chives
- Mint leaves 4
- Grana Padano 30 g
- Baby
- 50g breadcrumbs
- Greek yogurt 200 gr
- Chives
- Mint leaves 2
- Lemon juice
- Extra virgin olive oil (EVO)
- Sale
- Baby
- To make your chickpea and zucchini burgers, start by soaking the legumes overnight. Thoroughly wash the dried chickpeas, drain them, and place them in a large bowl. Add plenty of fresh water and let them soak overnight.
- Drain the chickpeas from the soaking water and transfer them to a pot. Cover with fresh water, add a pinch of salt, and bring to a boil. Continue cooking for about 40 minutes, until tender. If you're short on time, you can speed up the recipe by using pre-cooked chickpeas.
- Wash the courgettes carefully, trim the ends, and cut them into small pieces: try to make them all the same size for even cooking in the pan.
- Drizzle a little oil into a large skillet and add the zucchini. Season with salt and cook for about 15 minutes; they should be very soft before removing from the heat.
- Transfer the chickpeas to a blender, add 50g of their cooking water and an egg. Blend until smooth and homogeneous.
- Wash the chives and fresh mint, then finely chop everything: these aromatic herbs will give your burgers an irresistible aroma and freshness.
- Pour the chickpea mixture into a large bowl, then add the chopped herbs and the previously sautéed courgettes.
- Add the grated Grana Padano to the mixture, season with salt and pepper, and finally add the breadcrumbs. Mix everything well until you have a smooth, compact dough that's easy to work with.
- Prepare the burgers by shaping them with your hands until they form the classic circular shape. Arrange them gradually on special burger patties or on a sheet of parchment paper for easier handling during cooking.
- Heat a drizzle of extra virgin olive oil in a large skillet. Once hot, add the burgers and cook for about 5 minutes per side, or until golden brown and crispy.
- Your burgers are ready! To enhance their flavor, I recommend serving them with a refreshing yogurt sauce. To make it, pour the Greek yogurt into a small bowl, add the chopped herbs, and season with salt and pepper. Finally, add a few drops of lemon juice and a drizzle of extra virgin olive oil, mixing well until smooth.
- Your chickpea and zucchini burgers are ready: all that's left to do is serve them hot with homemade yogurt sauce or any other condiment you like.
This recipe is a real lifesaver when you're looking for a delicious alternative to traditional meat dishes. If you love the rich texture of legumes, you'll probably also appreciate our Chickpea, Pumpkin, and Coconut Milk Curry, but for a quick, family-sized meal, these burgers are unbeatable.
Unlike classic vegan chickpea burgers, this version uses egg and a pinch of cheese to ensure a tender center and an irresistible golden crust. If you prefer a smaller, more delicious option for an appetizer, you can transform the same dough into the famous Chickpea and Zucchini Meatballs.
While you wait for your legumes to cook, you could experiment with other creative ways to cook them, like Crispy Air Fryer Chickpeas or Flavorful Paprika Baked Chickpeas. But let's not waste any more time: follow my tips for making homemade veggie burgers that will win over even the most skeptical!
Doses & Ingredients
- Low difficulty
- Very low cost
- Water for soaking and cooking the legumes - as needed
- Sale q.b.
- Extra virgin olive oil (EVO) to divide between the courgettes and the burgers - to taste
- Chickpea cooking water 50 gr.
- Chives to taste
- Pepe q.b.
- Chives to taste
- Lemon juice to taste
- Extra virgin olive oil (EVO) to taste
- Sale q.b.
- Pepe q.b.
- Scale / Bowl / Mixer or food processor / Non-stick pan / Saucepan / Colander / Spatula / Cutting board.
