Baked Zucchini Chickpea Burgers with Quick Pickles

Steps

1. Make the quick pickles first: stir the cider vinegar, water, sugar and 2 g of the salt in a bowl until dissolved. Add the cucumber, red onion and dill, toss, and set aside at room temperature for at least 30 minutes while you make the burgers.
2. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; grate the carrot.
4. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with a few chunky bits.
5. Add the zucchini, carrot, egg, breadcrumbs, garlic, cumin, paprika, black pepper and the remaining 3 g of salt to the chickpeas. Mix well and let rest 5 minutes so the breadcrumbs absorb moisture.
6. Shape the mixture into 8 patties about 3/4 inch thick and set them on one half of the sheet pan. Brush the tops with 15 g of the olive oil.
7. Toss the broccoli with the remaining 12 g of olive oil and spread it on the other half of the sheet pan.
8. Bake 12 minutes, then carefully flip the patties and stir the broccoli. Bake 12 to 15 minutes more, until the patties are browned and firm and reach 160°F (71°C) in the center, and the broccoli is tender and charred at the edges.
9. While the burgers bake, stir the Greek yogurt and mustard together to make the mustard sauce.
10. Serve 2 patties per plate with no bun, spoon the mustard sauce over the top, pile on the drained pickled cucumber and red onion, and add the roasted broccoli on the side.