Mashed chickpeas form the hearty base of these patties, seasoned with dill, parsley, smoked paprika, and a touch of garlic and onion powder for a savory, well-rounded flavor. They get pressed into thick rounds, chilled until firm, then seared in olive oil until deep golden and crisp on both sides. Creamy mashed avocado brightened with fresh lime juice piles on top, adding richness in every bite, while crisp romaine, juicy tomato, and thin red onion bring crunch and freshness to the build. Toasted buns hold it all together for a satisfying, restaurant-style burger you can eat with your hands. It's a filling, plant-forward option that fits neatly into a vegan spread without skimping on flavor or texture.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — the drier they are, the better the patties will hold together.
Transfer the chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly smooth with some small chunks remaining — a fully smooth paste will make the patties dense, while too many whole beans will cause them to crumble.
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