Veggie Burger Combo Recipe

In a large bowl, roughly mash the black beans until mostly smooth, leaving some texture for bite.

Add the cooked or canned chickpeas and mash to a chunky texture to help with binding.

Stir in grated zucchini (about 1 cup) and the finely chopped onion to add moisture and color.

Mix in rolled oats, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Drizzle in olive oil as needed to help bind the mixture.

Form the mixture into four evenly sized patties about 3/4 inch thick. Place on a tray and refrigerate 15–20 minutes to firm up.

Heat a skillet over medium heat and add a light coating of olive oil. Cook patties 4–5 minutes per side, until browned and crisp and heated through.

Grate the cucumber and squeeze out as much moisture as possible. This prevents the tzatziki from watering down.

In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, and lemon juice. Season with salt and pepper to taste.

Chill the tzatziki for 15–30 minutes to meld flavors.

Warm the pita pockets or burger buns in a dry skillet or in a low oven until flexible and lightly toasted.

Prepare toppings: rinse lettuce leaves, and slice tomato and red onion into thin rings.

Spread a spoonful of tzatziki inside each pita or bun. Layer with lettuce, then place a veggie burger patty on top.

Top with tomato slices and red onion. Add another dollop of tzatziki if desired. Close the pita or bun and serve immediately.

Preheat the oven to 425°F (218°C). Cut potatoes into evenly sized wedges.

Toss potato wedges with olive oil, dried oregano, and salt. Spread in a single layer on a baking sheet.

Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.

Serve the veggie burger combo with the tzatziki, fresh pita or bun, and a side of oregano-dusted fries.