Chickpea Brown Rice Veggie Burgers With Tomato Salad Recipes

CHICKPEA & BROWN RICE VEGGIE BURGERS WITH TOMATO SALAD

Chickpea & brown rice veggie burgers with tomato salad image

Forget the meat. You won't even miss it with these vegetarian burgers that are packed with fresh summer flavors and then topped with a homemade chopped salad. If you like black beans, you could use them instead of the chickpeas. We tried this recipe using a blender instead of a food processor, but the consistency of the burgers was too fine and did not hold up well. The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly. They're excellent on buns, as shown here, and also great on their own.

Categories Lunch

Time 42m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 spray(s) Cooking spray
1 cup(s) Chickpeas drained and rinsed
0.5 cup(s) Cooked long grain brown rice
3 Tbsp Shredded carrot(s)
3 Tbsp Uncooked scallion(s) minced (1 medium)
2 Tbsp Fresh parsley fresh, chopped
2 Tbsp Dried plain breadcrumbs whole-wheat preferred
1 Tbsp Cilantro fresh, chopped
1 tsp Lemon zest
1 tsp Ground coriander
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
1 large Egg white(s) Salad
4 item(s) Plain hamburger bun
0.5 cup(s) Cucumber(s) diced
0.25 cup(s) Sweet red pepper(s) diced
0.25 cup(s) Grape tomatoes or cherry tomatoes, quartered
3 Tbsp Fresh lemon juice
2 Tbsp, chopped Uncooked red onion(s) thinly slivered
1 Tbsp Olive oil extra-virgin

Steps:

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.
In medium bowl, toss cucumber, bell pepper, tomatoes, lemon juice, onion, and oil to combine. Set aside salad.
Coat grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
Form chickpea-rice mixture into 4 patties, using about ½ cup for each. Coat tops of patties with nonstick spray.
Grill patties, undisturbed, until golden brown and crispy on bottom, 6 to 8 minutes. Carefully flip patties and grill until golden brown and crispy on other side, 6 to 8 minutes more. Divide burgers and salad among buns.
Serving: 1 burger and about 1/4 cup of salad per serving.

Nutrition Facts : Calories 188 kcal

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