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Chickpea and Zucchini Burgers

With these chickpea and zucchini burgers you will have a lunch or dinner of legumes and vegetables suitable for all the family.

They are a very good alternative to incorporate legumes and vegetables into the weekly menu of children and adults because it has a funniest presentation than other recipes.

In addition, we have accompanied these hamburgers with a yogurt and mint sauce that gives it freshness and that they are the ideal companion.

Do you want to know more about these chickpea and zucchini burgers?

It is not the first time we do vegetable burgers and we like them because they are easy recipes. You just have to chop the ingredients separately and then mix them with the beaten egg.

It is important remove the water from the zucchiniOtherwise the patties will be too soft and will spread out.

In addition, this recipe is very easy to adapt to a gluten-free diet since you can use flour of rice, chickpeasof red lentil.

May do in advance and leave them in the fridge for a couple of days. I recommend that you wrap them individually in cling film so they don't get too dry and then put them in an airtight container.

I have not tried freeze them, so I can't tell you how they stay. If you have tried, leave us a comment with your experience.

Tricks to get a perfect texture

Perhaps the most interesting part is getting the right texture so that the burgers are just right.

To achieve it you can follow these tricks:

After doing point 6, take a tablespoon of the dough and try to form a ball:

  • If it forms well, the dough is ready.
  • If the dough is together but you can't shape it into a ball, it is too runny. Add a little more flour and mix again 30 seconds, speed 5, counterclockwise.
  • If the dough crumbles and you can't shape it because it breaks, it lacks a bit of moisture. Add a little water and mix again for 30 seconds, speed 5, turn to the left.

More information - Mushroom and cashew veggie burgers / Precooked rice flour / Toasted chickpea flourRed lentil flour

Adapt this recipe to your Thermomix® model

Discover other recipes of: Celiac, Healthy food, Vegetables, More than 3 years

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  1.   evap said

    It looks good!! You can substitute the egg for something else to make the recipe vegan. Thank you

    1.    Mayra Fernandez Joglar said

      I have not tried to do it but I think the egg could be replaced by a mixture of flax and water. The mixture would be done in this way:
      60 g of water and 15 g of golden flax seeds. We crush the golden flax seeds programming 10 seconds, speed 8. We remove them to a bowl and add the water. Mix with a teaspoon and let it rest.
      Then you will only have to incorporate it into the recipe in step 4 as in the original recipe.

      If you dare to do it, tell us how it turned out, okay?


  2.   manblame said

    Hello, I have a lot of chickpea flour, could I use it instead of chickpeas?
    And how much and how could I use it?
    Thank you very much for the recipes they are magnificent and they help me a lot