| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 4 servings
|
Ingredients
Tahini Ranch
- 4 tablespoons tahini divided
- 1 tablespoon lemon juice
- 3 teaspoons miso divided
- 1 ¼ teaspoons onion powder divided
- 1 ¼ teaspoons garlic powder divided
- 1 ¼ teaspoons black pepper divided
- 2 tablespoons water
- 1 teaspoon green onion plus 2 tablespoons chopped and divided
Ingredients
Tahini Ranch
|
|
Instructions
To Make the Ranch Sauce
- Combine half of the tahini, lemon juice, miso, onion powder, garlic powder and pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in some green onion. Set it aside.
Making the Patties
- Place chickpeas, cumin, salt, and the remaining tahini, miso, garlic powder, black pepper and onion powder in a bowl. Mash mixture together, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining green onion; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
- Squeeze zucchini in a paper towel to remove extra moisture. Add the zucchini and panko to the chickpea mixture; use your hands to combine, pressing to mash together. Form into patties.
- Heat oil in a 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.
1027 Terra Nova Boulevard