Serve with 1 cup sliced fresh veggies of your choice.
2 slices sandwich bread, your choice
1 small zucchini
1 can (19 oz/540 ml) no salt added chickpeas
1⁄4 cup natural peanut butter or seed butter
2 tsp oil
Toppings (optional): Big Burger Sauce, sliced avocado, lettuce, pickles
- Cut off and discard crusts from bread. Tear bread into small pieces. Grate zucchini; you should have about 2 cups. Drain and rinse chickpeas. Place in a food processor; add peanut butter and seasoning. Pulse until mixture is well mixed, but still has a few chunky pieces and starts to come together; form into four patties.
- Heat oil in a large non-stick fry pan over high heat. Add patties; reduce heat to medium and fry 5 min per side, or until crisp and brown on the outside and warmed through. Add more oil, if needed.
- Tuck patties into buns and add toppings, if desired.
Prep patties ahead of time so the flavours can blend. Refrigerate up to 3 days before cooking.
Be gentle when flipping patties over—while they hold together, they squish easily.