Vegan Chickpea Brown Rice Burgers
My family loves homemade veggie burgers, and we’re always looking for new ways to create the patties. This chickpea brown rice concoction came from a rice dish we had when company came over. It was one of those last minute throw-together rice cooker meals made from brown rice, white beans, onion and shredded broccoli. We all enjoyed it as a rice dish but I decided to tinker with it a bit and turn it into a burger. We love to have ours slider-size because they’re easier to portion out to the kids and it’s easier to keep the smaller patties together when flipping. Our kids love broccoli, but for those who don’t, the shredded broccoli in this burger patty is a great way to sneak it in to kids’ diets. These burgers were a HUGE hit with the kids (actually even more than the original rice dish).
Kristi @ onceamonthmeals.com
- 4 cups chickpeas, cooked (I used CrockPot Salsa Chickpeas)
- 2 cups brown rice, cooked
- .25 cups broccoli, shredded
- 2 teaspoons garlic, minced
- .25 cups onion, minced
- .5 cups pumpkin puree (or 2 portions other egg substitute)
- salt and pepper, to taste
Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor). Mix in remaining ingredients and season to taste. Form mixture into patties. Heat a bit of olive oil in a pan over medium heat and fry patties 3-5 minutes per side or until golden brown. (If you prefer not to fry, you can bake the patties on a sprayed cookie sheet at 350 for 15-20 minutes, flipping once.)
BEFORE frying, flash freeze patties and divide among freezer bags and freeze. To serve: Thaw. Fry patties in a bit of olive oil over medium heat for 3-5 minutes per side.
Servings: 4 (8 burgers or 12-14 sliders)
**conversion chart image provided by Erik Spiekermann