Vegetable Burger

This Gluten-Free Lebanese Vegetable Burger is a delightful blend of fresh vegetables and aromatic spices, offering a flavorful twist to the classic burger experience. Served with a tangy tahini sauce, it’s perfect for a healthy and satisfying meal.

Ingredients

• Chickpeas - 200 grams (cooked and drained)
• Carrot - 1 medium (grated)
• Zucchini - 1 medium (grated and excess water squeezed out)
• Red onion - 1 small (finely chopped)
• Garlic - 2 cloves (minced)
• Fresh parsley - 30 grams (chopped)
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Gluten-free breadcrumbs - 50 grams
• Egg - 1 large
• Olive oil - 2 tablespoons (for cooking)
• Whole lettuce leaves - 2 (for wrapping)
• Tahini - 2 tablespoons (for serving)
• Lemon juice - 1 tablespoon (for serving)

Steps

1. In a large bowl, mash the cooked chickpeas with a fork or potato masher until slightly chunky.
2. Add the grated carrot, grated zucchini, chopped red onion, minced garlic, chopped parsley, cumin, coriander, salt, and black pepper to the bowl and mix well.
3. Stir in the gluten-free breadcrumbs and beaten egg until the mixture is well combined.
4. Form the mixture into 2 equal-sized patties.
5. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown and cooked through.
6. Remove the patties from the skillet and let them rest briefly.
7. To serve, place each patty on a lettuce leaf, drizzle with tahini and lemon juice, and fold the lettuce around the patty to create a wrap.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein and fiber from chickpeas, supporting digestive health.
• Packed with vitamins and minerals from fresh vegetables, contributing to overall wellness.

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