This veggie burger recipe is one you’ll want to make again and again.
Serve these vegan burgers on buns or stuff them in pitas.
Gradually whisk in water until the mixture is smooth.
Photo:Ali Redmond
Stir in 1 teaspoon chives.
Transfer to a bowl.
Squeeze zucchini in a clean kitchen towel to remove extra moisture.
Form into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat.
Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.
To make ahead
The burger patties and tahini ranch sauce can be made in advance.
Prepare through Step 3; cover separately and refrigerate for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
