Crispy California Veggie Burger
Pan-fried chickpea patties with avocado, tomato, and sprouts on a toasted bun. Ready in 15 minutes—crispy outside, creamy inside.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- ⅓ cup panko breadcrumbs
- 1 whole avocado, ripe
- 1 medium tomato, sliced
- 2 whole hamburger buns
- 1 cup fresh sprouts (alfalfa or sunflower)
- ½ whole lime (juiced)
Instructions
- 1
Mash chickpeas with a fork until broken but still chunky. Stir in breadcrumbs, salt, and pepper.
- 2
Form into two patties, about 3.5 inches wide and 3/4 inch thick.
- 3
Heat oil in a skillet over medium-high until it shimmers. Pan-fry patties 4 minutes per side until golden and crispy.
- 4
Toast buns cut-side down in the same skillet for 90 seconds until light golden.
- 5
Mash avocado with lime juice, salt, and pepper. Spread on bottom buns.
- 6
Layer patty, tomato slices, sprouts, and top bun. Serve immediately.
Tools you’ll need
- medium bowl
- fork
- 10-inch skillet
- spatula
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