Veggie-Burgers

These veggie burgers are packed with actual vegetables, not just beans pretending to be a patty. Mashed chickpeas form the base, but the real texture comes from finely chopped pecans, grated carrot, diced bell peppers, spinach, and shallots all mixed in with whole wheat bread crumbs.

Mayonnaise binds everything together and adds moisture so the patties hold their shape without eggs. The mix shapes into six sturdy patties that brown up beautifully in butter with a crisp, golden crust on each side.

These have real substance. The pecans add a nutty richness, the vegetables keep things fresh and colorful, and the bread crumbs give structure without making the burgers dense or dry.

Pro Tips

• Mash the chickpeas but leave some chunks. A completely smooth puree makes the patties gummy. Some texture keeps them interesting.
• Squeeze excess moisture from the spinach before mixing. Wet spinach loosens the mixture and the patties won’t hold together on the skillet.
• Let the shaped patties rest in the fridge for 20 minutes before cooking. Cold patties are firmer and flip more easily.

Variations

• Add cumin and smoked paprika to the mix for a spicier, more savory profile.
• Use walnuts or cashews in place of pecans if that’s what you have on hand.
• Serve on toasted brioche buns with avocado, sprouts, and a drizzle of sriracha mayo.