Veggie Burger Recipe

Prepare vegetables

Finely grate the carrot and chop the cremini mushroom and onion into small dice. Mince garlic and chop parsley.

Pulse base

In a food processor, add the cooked chickpeas and pulse 6–8 times until roughly mashed but not pureed (a few whole chickpeas should remain for texture). Transfer to a mixing bowl.

Combine ingredients

To the bowl with mashed chickpeas add the oats (or panko), grated carrot, chopped mushroom, diced onion, minced garlic, cumin, smoked paprika, soy sauce, chopped parsley, egg (or flax egg), salt, and pepper. Mix thoroughly with a fork or spatula until the mixture holds together when pressed. If too wet, add up to 1–2 tablespoons more oats/panko; if too dry, add 1 teaspoon water or a splash of soy sauce.

Form patties

Divide the mixture into two equal portions and form compact patties about 3–4 inches in diameter and 1/2 inch thick. Place on a plate and chill in the fridge for 15 minutes to firm up (optional but helps hold shape).

Cook patties

Heat a nonstick skillet over medium heat and add the olive oil. When shimmering, add the patties and cook 4–5 minutes per side until golden brown and firm. In the last 1–2 minutes of cooking, place a slice of Gruyère on top of each patty and cover the pan to melt the cheese.

Whisk together mayonnaise, whole grain mustard, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl until smooth and slightly glossy. Adjust seasoning to taste. Refrigerate until ready to assemble.

Toast buns

Butter the cut sides of the buns. In a skillet over medium heat, toast buttered sides until golden (about 1–2 minutes) or use an oven broiler for 1 minute — watch closely to avoid burning.

Assemble burgers

Spread about 1 tablespoon Belgian aioli on each bottom bun. Place a lettuce leaf on each, then a cheesy veggie patty. Top each patty with 3 pickle slices and another small smear of aioli on the top bun. Close the burger and secure with a toothpick if desired.

Prep fries

If using oven method: preheat oven to 230°C (450°F). Toss cut potatoes with 1.5 tablespoons vegetable oil, salt, pepper, and smoked paprika until evenly coated. Spread in a single layer on a lined baking sheet.

Cook fries

Roast in the preheated oven for 20–28 minutes, flipping halfway, until golden and crispy. For frying: heat 2–3 inches of oil in a deep pot to 175°C (350°F) and fry fries in batches until golden, 4–6 minutes; drain on paper towels and season immediately with salt and pepper.

Serve fries

Keep fries warm while finishing burgers and serve alongside the assembled veggie burgers with extra aioli for dipping.