If using canned chickpeas, drain and rinse well. Pat dry with paper towels to remove excess moisture. If they are whole, remove loose skins by gently rubbing between your hands for a smoother texture (optional).

Pulse to coarse texture

Place the chickpeas in a food processor and pulse 6–8 times until coarsely mashed but not a paste. Alternatively, mash in a bowl with a potato masher leaving some texture.

Combine vegetables and aromatics

In a large bowl combine the shredded carrot, chopped onion, minced garlic, and chopped cilantro or parsley. Add the lemon juice and olive oil and stir to combine.

Mix base ingredients

Add the pulsed chickpeas to the vegetable mixture. Sprinkle in the bread crumbs, flour, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Mix thoroughly with a spoon or your hands until the mixture comes together. If too wet, add up to 2 tablespoons more bread crumbs; if too dry, add 1 teaspoon water or 1/2 teaspoon olive oil.

Form patties

Divide the mixture into 4 equal portions (makes 4 burgers). With lightly oiled hands, shape each portion into a compact patty about 3/4" (2 cm) thick. Press gently to ensure they hold together. Optionally, coat each patty lightly on both sides with extra bread crumbs to create a crust.

Pan-fry patties

Heat a skillet over medium heat and add 2 tablespoons oil. When the oil shimmers, add the patties without overcrowding. Cook 4–5 minutes on the first side until golden brown and crisp, then carefully flip and cook another 3–4 minutes. If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

Check doneness and rest

Patties should be golden and hold together. Remove from the pan and set on a plate lined with paper towel for 1–2 minutes to rest; this firms them up slightly.

Burger Assembly & Toppings

Toast buns

Split the burger buns. Lightly butter the cut sides (or brush with oil) and toast in a clean skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Prepare condiments

In a small bowl, mix the mayonnaise, ketchup, and mustard. Taste and adjust seasoning. Spread about 1 tablespoon of the sauce mixture on the bottom half of each toasted bun.

Assemble burgers

Place a lettuce leaf on the sauced bottom bun, add a cooked veg patty, top with a tomato slice, a few rings of red onion, and pickles. Add the top bun and press gently to secure.

Serve

Serve immediately while patties are warm. Optionally serve with extra sauce, oven-baked fries, or a side salad.