# 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 - 1/2 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
# Directions:
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 distributed.
03 - Add the egg (or flaxseed mixture for vegan) and stir to combine. Let the mixture rest for 5 minutes, allowing oats to absorb moisture and bind the patties.
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 remaining bun half.
08 - Serve immediately while the patties are warm and the buns are toasted.
