Vegan Chickpea Brown Rice Burgers - Dump and Go Dinner
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.
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
- 1 tablespoon Olive Oil
Containers
Supplies
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?
- Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
- 3222437 Upgrade to a paid membership 45260 to unlock all instructions 74705
- 3945765 Upgrade to a paid membership 31432 to unlock all instructions 811
- 8101468 Upgrade to a paid membership 55629 to unlock all instructions 66595
- 6990819 Upgrade to a paid membership 28768 to unlock all instructions 12504
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.
- Thaw: In fridge
- 3773783 Upgrade to a paid membership 58905 to unlock all instructions 18327
- 6695222 Upgrade to a paid membership 38065 to unlock all instructions 50839
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.
- Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
- Mix in remaining ingredients.
- Form mixture into patties.
- Heat olive oil in skillet over medium heat.
- 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
7 Comments
Join the discussionThese 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.
I made these last week! They were excellent. I love that this recipe incorporates some vegetables into the mixture. Thanks for the great recipes!
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.)
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!
Thank you! I will be giving it a try on a higher heat setting and a different oil! Already using my cast iron. 🙂
this recipe only makes 4 servings?
Yes, it’s 4 servings with 2 patties per serving.