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
- Prep time 10 minutes
- Cook time 5 minutes
- Serves 4
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
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.