Zucchini Chickpea Veggie Burgers with Tahini Ranch Sauce
This veggie burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve these vegan burgers on buns or stuff them in pitas. We recommend making extra sauce—it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
Ingredients
- 4 tablespoons tahini, divided
- 1 tablespoon lemon juice
- 3 teaspoons white miso, divided
- 1 ¼ teaspoons onion powder, divided
- 1 ¼ teaspoons garlic powder, divided
- 1 ¼ teaspoons ground pepper, divided
- 2 tablespoons water
- 1 teaspoon chopped fresh chives plus 2 tablespoons, divided
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup fresh parsley leaves
- ½ cup shredded zucchini
- ⅓ cup old-fashioned rolled oats
- 1 tablespoon extra-virgin olive oil
- 4 whole-grain hamburger buns, toasted
- 1 cup packed fresh arugula
- 4 slices tomato