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

Directions

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