Double Vegetable Burgers for 2
Satisfy your craving for hearty, plant-based goodness with these irresistible Double Vegetable Burgers for 2! Made from a wholesome blend of sautéed onion, garlic, grated carrot, and zucchini combined with protein-packed chickpeas and rolled oats, these burgers are infused with the warm spices of cumin and smoked paprika for a flavor-packed bite. Each burger boasts not one, but two veggie patties layered with fresh lettuce, juicy tomato slices, creamy cheddar cheese, and a dollop of tangy ketchup and mayonnaise. Perfectly nestled in toasted buns, these satisfying vegan-friendly burgers are quick to prepare—ready in just 35 minutes—and ideal for a cozy dinner for two. Whether you're a seasoned vegetarian or simply exploring meatless meals, this double-stacked creation will elevate your burger night with its vibrant flavors and homemade charm!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 0.5 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 medium, grated carrot
- 1 medium, grated and squeezed to remove excess moisture zucchini
- 1 cup cooked chickpeas
- 0.5 cup rolled oats
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 whole, halved and toasted burger buns
- 2 large lettuce leaves
- 1 large, sliced tomato
- 2 slices cheddar cheese
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic, grated carrot, and grated zucchini, and cook for another 5 minutes until the vegetables are tender. Remove from heat and let cool slightly.
In a food processor, add the cooked vegetable mixture, chickpeas, rolled oats, egg, ground cumin, smoked paprika, salt, and black pepper. Pulse several times until the mixture is combined but still slightly chunky. It should hold together when shaped. If it's too wet, add a little more oats.
Divide the mixture into 4 equal portions and shape each into a patty about 3 inches wide.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties in batches, about 3-4 minutes per side, until golden brown and heated through.
To assemble, spread 1 tablespoon of ketchup and 1 tablespoon of mayonnaise onto the bottom half of each toasted burger bun. Layer with a large lettuce leaf, a slice of tomato, and the first patty. Add a slice of cheddar cheese, then the second patty. Top with the other half of the burger bun and gently press together.
Serve immediately with your favorite side dishes or condiments.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 5472 mg | 238% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 49.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 537 mg | 41% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
