Chickpea And Brown Rice Veggie Burgers With Tomato Salad Recipes
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
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- Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
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- Once the chickpeas are slightly cooled, add half to the food processor, along with cumin, turmeric, salt, pepper and tahini. Mix to combine thoroughly, scraping down sides as needed. Then add the rest of the chickpeas and blend until you have a dough that's close to a paste in consistency. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. Add more tahini or a bit of water if the mixture is looking too crumbly or dry.
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- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
- Cook on the BBQ around 400 F for approximately 10 minutes each side or fry in a pan with some oil for 3-5 minutes per side.
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- To make burgers, place chickpeas in bowl of a food processor; pulse for 10 second intervals until a course texture is reached, about 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
- Spoon mixture into a large bowl. Add bread crumbs, carrots, parsley, scallions, lemon zest, coriander, salt and pepper; mix to combine. Add egg white and mix again to combine; refrigerate for at least 10 minutes or up to overnight.
- Form the mixture into 4 burgers using about 1/3 cup of mixture for each (I used a 1/2 cup but didn't fill it all the way up, it helped form a nice burger shape). Place burgers on the pan and spray the tops with cooking spray. Grill burgers, without moving them (don't move them-you want a nice crisp on each side!!), until golden brown and crispy, about 6 to 8 minutes. Carefully flip burgers and cook until golden brown and crispy on other side, about 6 minutes more. Yields 1 burger per serving.
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- 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.
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