Craving a meatless burger that's packed with flavor and nutrition? Look no further than this Chickpea Brown Rice Veggie Burger recipe! Made with a hearty blend of chickpeas, brown rice, and a medley of vegetables, these burgers are a symphony of textures and flavors. They're also incredibly versatile, easily customizable to suit your taste preferences. Whether you prefer a classic burger with lettuce, tomato, and onion, or something more adventurous topped with avocado, sprouts, and a dollop of hummus, these burgers are sure to hit the spot. And with a simple 30-minute prep time, they're a breeze to make for a quick and satisfying meal. Best of all, we've included three additional recipes to complement your veggie burger experience. Try your hand at our mouthwatering Sweet Potato Fries with Sriracha Mayo, indulge in the creamy goodness of our Avocado Ranch Dressing, and round off your meal with a refreshing Cucumber Radish Salad. Get ready to tantalize your taste buds with this irresistible collection of recipes!
Let's cook with our recipes!
CHICKPEA & BROWN RICE VEGGIE BURGERS WITH TOMATO SALAD
Forget the meat. You won't even miss it with these vegetarian burgers that are packed with fresh summer flavors and then topped with a homemade chopped salad. If you like black beans, you could use them instead of the chickpeas. We tried this recipe using a blender instead of a food processor, but the consistency of the burgers was too fine and did not hold up well. The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly. They're excellent on buns, as shown here, and also great on their own.
Categories Lunch
Time 42m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In food processor, pulse chickpeas in 10-second intervals until coarse texture is reached, 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
- Transfer chickpeas and rice to large bowl. Mix in carrot, scallion, parsley, breadcrumbs, cilantro, lemon zest, coriander, salt, and black pepper. Mix in egg white. Refrigerate for at least 10 minutes and up to overnight.
- In medium bowl, toss cucumber, bell pepper, tomatoes, lemon juice, onion, and oil to combine. Set aside salad.
- Coat grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
- Form chickpea-rice mixture into 4 patties, using about ½ cup for each. Coat tops of patties with nonstick spray.
- Grill patties, undisturbed, until golden brown and crispy on bottom, 6 to 8 minutes. Carefully flip patties and grill until golden brown and crispy on other side, 6 to 8 minutes more. Divide burgers and salad among buns.
- Serving: 1 burger and about 1/4 cup of salad per serving.
Nutrition Facts : Calories 188 kcal
CHICKPEA-BROWN RICE VEGGIE BURGER
This veggie burger is dense and tasty on a lettuce wrap with mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2-inch-thick patties.
- Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.
Nutrition Facts : Calories 250 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g
MUSHROOM AND BROWN RICE VEGGIE BURGER
Sandwich this burger between English muffin halves or serve with lots of arugula.
Categories Sandwich Brunch Low Fat Kid-Friendly High Fiber Dinner Lunch Fall Spring Summer Winter Healthy Vegan Sandwich Theory Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 22
Steps:
- Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
- Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
- Preheat oven to 475° with rack in upper third.
- Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
- Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
- After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.
CHICKPEA AND BROWN RICE VEGGIE BURGERS
Steps:
- In a food processor, puree the chickpeas, brown rice, egg and red onion until a thick paste forms. Add the garlic, parsley, cumin, mustard, salt and pepper and pulse mixture until well combined.
- Form the mixture into 6 ½-inch thick patties.
- In a non-stick skillet, heat olive oil over medium-high heat. Add patties and cook about 4 minutes on each side or until golden brown.
- Serve patties on sandwich thins if preferred with desired toppings.
Nutrition Facts : Calories 212 kcal, Carbohydrate 28 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 381 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
Tips:
- Choose the Right Beans: Use canned or dried chickpeas. If using dried chickpeas, soak them overnight before cooking.
- Cook the Rice Perfectly: Brown rice takes longer to cook than white rice, so make sure to allow enough time. You can also use a rice cooker to make the process easier.
- Don't Overmix the Mixture: Overmixing can make the burgers tough, so be gentle when combining the ingredients.
- Shape the Burgers Gently: Use your hands to gently shape the chickpea and rice mixture into burger patties. Be careful not to pack them too tightly, as this can also make them tough.
- Cook the Burgers Thoroughly: Cook the burgers over medium heat until they are golden brown and crispy on both sides. Make sure to flip them halfway through cooking.
- Use a Variety of Toppings: Get creative with your burger toppings! Some popular options include lettuce, tomato, onion, avocado, cheese, and condiments like ketchup, mustard, and mayonnaise.
Conclusion:
Chickpea and brown rice veggie burgers are a delicious and healthy alternative to traditional beef burgers. They're easy to make, packed with plant-based protein, and customizable to your liking. Serve them on a bun with your favorite toppings, or enjoy them as a hearty salad or wrap. With endless possibilities for variation, these veggie burgers are sure to become a staple in your meatless meal rotation.
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