Looking for a delicious veggie burger with a kick? This chickpea and brown rice burger will hit the spot! Full of flavour, these chickpea and brown rice burgers are an excellent protein filled meal… sans meat!
Chickpea and Brown Rice Burger
Ingredients
- 1 cup (250 mL) uncooked U.S. brown rice
- 2 cans (1080 mL / 38 fl oz) of chickpea, drained
- 1 cup (250 mL) sunflower seeds
- 3 cloves of garlic, diced
- 1 carrot, shredded
- 2 jalapeno, diced
- 2 cups (500 mL) mushrooms, diced and leave some whole aside for topping
- Salt and pepper to taste
Buns
- 1 tomato, sliced
- 1 head of lettuce
- 1 small onion, sliced or diced
- Ketchup and mustard
Directions
- Cook 1 cup (250 mL) of brown rice.
- While it is still warm (important!), pour into the food processor alongside the chickpeas. Pulse until the chickpeas and rice are smooth and blended together.
- While the food processor is doing its job, on the skillet, toast your sunflower seeds and lightly cook your diced garlic.
- Pour into the chickpea and brown rice into a large bowl and mix in the sunflower seeds, garlic, carrots, jalapeno and mushroom. Add salt and pepper to taste.
- After they are well mixed together, shape them into patties (you want them a bit smaller than the buns).
- Put the patties onto the skillet and let it cook on each side for 2-3 minutes each.
- Optional: toast the buns on the skillet too and serve with sliced tomatoes, lettuce, mushrooms, and onions. Top with ketchup and mustard.
Notes
Recipe courtesy of Carmy Do, Run Carmy Run
