Back
Recipes / Dinner

Vegan Chickpea Brown Rice Burgers - Dump and Go Dinner

Plan This Recipe Print

Vegan Chickpea Brown Rice Burgers - Dump and Go Dinner

Kristi
The Cook
4 Servings
9 Ingredients
7 Comments

My family loves homemade veggie burgers, and we're always looking for new ways to create the patties. This version includes chickpeas, brown rice, broccoli, and onion.

Read More
4 Servings
9 Ingredients
7 Comments

Ingredients

  • 4 cups drain Garbanzo Beans (Chick Peas), Canned
  • 2 cups cook Brown Rice, Long-Grain
  • ¼ cups Broccoli Slaw (Shredded Broccoli)
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups dice Onion
  • ½ cups Pumpkin, Canned
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
Serving Day Ingredients
  • 1 tablespoon Olive Oil

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
  2. 9025000 Upgrade to a paid membership 59943 to unlock all instructions 33758
  3. 3476656 Upgrade to a paid membership 82365 to unlock all instructions 44142
  4. 9957760 Upgrade to a paid membership 63592 to unlock all instructions 63588
  5. 4305517 Upgrade to a paid membership 26680 to unlock all instructions 32722

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3847504 Upgrade to a paid membership 26501 to unlock all instructions 48955
  3. 514961 Upgrade to a paid membership 63415 to unlock all instructions 97770

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
  2. Mix in remaining ingredients.
  3. Form mixture into patties.
  4. Heat olive oil in skillet over medium heat.
  5. Fry patties for 3-5 minutes per side.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 burgers
Amount Per Serving
Calories
564
Total Fat
13g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
817mg
Total Carbohydrates
93g
Fiber
19g
Sugar
13g
Protein
23g
WW Freestyle
5

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, nut-free, fall, winter, gluten-free, gluten-free-dairy-free, egg-free, 30-min-meal, kosher, real-food

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, nut-free, fall, winter, gluten-free, gluten-free-dairy-free, egg-free, 30-min-meal, kosher, real-food

7 Comments

Join the discussion

  1. These sound delicious! I like that your burgers have broccoli in them too. I must admit I was surprised by the pumpkin but it must give a wonderful flavour.

    Reply

  2. I made these last week! They were excellent. I love that this recipe incorporates some vegetables into the mixture. Thanks for the great recipes!

    Reply

  3. These taste absolutely excellent! But for the life of me I can’t get them to fry up properly, as shown in the picture – they always wind up mushy. Still delicious, just not as pretty-looking. Any tips? (I made a batch and froze them, thaw them in the fridge, and fry up once thawed, if that info helps figure out the problem.)

    Reply

    1. Chase- you could try bumping up your heat just a bit and/or switching to a different oil for frying. While Olive Oil is great for you and great for flavor it has a lower burn rate and makes it a bit harder to crisp things up sometimes. I like to use my cast iron skillet for crispy burgers too!

      Reply