I’ve been a vegetarian since I was seven years old, 12 years to be exact, and finding the perfect veggie burger has always been a struggle. Once I finally became loyal to Gardenburgers (miss you, bae), I moved to Scotland and the search started all over again. Scotland might kill it with their whiskey and haggis game, but veggie burgers are few and far between.
My craving for the perfect veggie burger cannot be ignored, and thus, I have decided to take it upon myself to make my own veggie burgers patties. Sure, the task sounds intimidating, but once I perfected the recipe, I realized how simple the process really is.
Oh, and let’s not forget how important toppings and condiments are. Don’t worry, I’ve got you covered. These spicy chickpea burgers are topped with lettuce, avocado, Sriracha mayo, and drool-worthy crispy shoestring potato fries.
These burgers have me forgetting why I ever ate store-bought veggie patties, and let’s just say, I no longer resent Scotland for their lack of Gardenburgers.
Spicy Chickpea Burgers with Sriracha Mayo
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4 medium burgers
Dice red onion.
Grate the zucchini (and drain).
Combine everything except 1 tablespoon of Sriracha and mayonnaise and sweet potato.
Form veggie burger patties and sauté in a greased pan on medium heat for 3 minutes on each side, or until brown.
Combine the remaining Sriracha with mayonnaise. Assemble your toasted bun with lettuce, veggie burger patty, Sriracha mayo, and avocado.
#SpoonTip: Roast olive oil-coated spiralized sweet potato at 380°F for 10 minutes for shoestring sweet potato fries.