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Author Notes: 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. —CarolineWright
- 2 tablespoons flaxseeds, finely ground
- 1 tablespoon fresh lemon juice
- 1/4 cup almonds
- Five 2-ounce hamburger buns
- One 15-ounce can chickpeas, drained and rinsed
- 1/2 cup pitted Spanish olives
- 1/2 small zucchini, chopped (about 1 cup)
- 1/4 cup fresh mint, packed
- 1/4 cup store-bought hummus, plus more for burger
- 1/8 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- Toppings: Sliced tomato, arugula, hummus
- 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.
- This recipe is a Community Pick!