Chickpea Brown Rice Veggie Burger 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
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 VEGGIE BURGER PATTIES
A tasty, satisfying and nutritious veggie burger. Leave the Boca at the grocery store. Eating meals whose ingredients don't require a dictionary for proper pronunciation is always good.
Provided by TortsChef
Categories Beans
Time 35m
Yield 7-8 patties, 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Toast the 4 slices of bread.
- In a large bowl, put the onion, cilantro and pistachio and toss together.
- In a food processor, process the chick peas, eggs, salt, pepper, crushed garlic, cumin and parmesan cheese until it forms a thick but chunky paste (like a slightly chunky hummus).
- place the processed chick pea paste in the bowl with the onions and cilantro and mix together until evenly distributed.
- Process the bread until you have coarse bread crumbs.
- Mix the bread crumbs with the chick pea paste and distribute evenly.
- Let the mixture sit for a few minutes and then form patties from the mix (use 3/4 of a cup of mix for each pattie).
- Bake under the broiler on low on a greased baking sheet until golden brown, and then flip them over to brown the other side OR cook them on the skillet at low-medium heat until both sides are golden brown.
- Serve on whole wheat buns with some curry yogurt sauce, alfalfa sprouts, a tomato slice and some crushed avocado.
Nutrition Facts : Calories 245.8, Fat 5.6, SaturatedFat 1.6, Cholesterol 93.8, Sodium 702.5, Carbohydrate 38, Fiber 7.1, Sugar 1.6, Protein 12.2
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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.
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