This Caprese Chickpea Veggie Burger makes a quick, easy, and healthy dinner!
I’m on a bit of a veggie burger kick. What’s not to love? They are easy to throw together, quick, and a great way to add a variety of vegetables to your main course. And they’re so satisfying. A good veggie burger leaves me feeling full, but not stuffed. Dinner perfection.
This one has carrots, kale, and basil mixed with chickpeas to make the burger. It’s complimented by one of my favorite summer flavor combinations: tomato, fresh mozzarella cheese, and more basil. Don’t underestimate the Caprese part of this burger. It really brings all the flavors together and makes this excellent.
I actually thought this was just as good without a bun as it was with a bun. Feel free to eat it either way. If you use gluten-free breadcrumbs this will be a gluten-free dinner.
I haven’t tried baking these because I much prefer the texture from cooking veggie burgers on the stovetop with a little oil. It helps give a little crunch to the outside, and they are soft in the middle. I prefer to use avocado oil for this these days. This Lodge Cast Iron pan is absolutely perfect for the task. My cast iron pan is one of my favorites of all time. You don’t need to use much oil because food doesn’t stick in cast iron like some other surfaces (Naturally! No non-stick chemicals here.) and it fortifies your food with iron. Bonus!
These Chickpea Veggie Burgers come together really quickly. I hope you’ll put them on your dinner menu soon!
Please come back tomorrow to read the final update from the Gallon a Day Water Challenge and hear what the July Challenge is going to be! Can you believe June is already gone?!