This veggie burger was tossed together quickly as the result of a craving. It's a delicious sandwich that feels as comforting as it does exciting. The burger is perfectly satisfying on its own, but a handful of chips or a salad would be a happy pairing.
If grinding your own flaxseeds feels like a hassle (and a vegan recipe is not important), swap it out for an egg, and omit the water. —Caroline Wright
flaxseeds, finely ground
fresh lemon juice
2-ounce hamburger buns
15-ounce can chickpeas, drained and rinsed
pitted Spanish olives
small zucchini, chopped (about 1 cup)
fresh mint, packed
store-bought hummus, plus more for burger
Kosher salt and freshly ground black pepper
Stir together flaxseeds, lemon juice, and 1 tablespoon water in a medium bowl; set aside to thicken.
In a food processor, combine the almonds and half a hamburger bun (about 1 ounce) and pulse until chopped. Add chickpeas, olives, zucchini, and mint, and pulse until very finely chopped. Transfer vegetable mixture, hummus, and cayenne to the bowl with flaxseed; stir to combine. Season with salt and pepper to taste. Form patties (about 2/3 cup each) and set aside.
Heat the olive oil in a large cast-iron skillet over medium heat. When the oil is hot, fry the patties until crisp and browned on the outside, about 4 minutes on each side. Serve burgers on buns with hummus, arugula, and tomato slices.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)