Chickpea Brown Rice Veggie Burger Food

CHICKPEA-BROWN RICE VEGGIE BURGER

Steps:

• Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2-inch-thick patties.
• Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.

VEGAN CHICKPEA BROWN RICE BURGERS - DUMP AND GO DINNER

Steps:

• 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.

MUSHROOM AND BROWN RICE VEGGIE BURGER

Steps:

• Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
• Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
• Preheat oven to 475° with rack in upper third.
• Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
• Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
• After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

CHICKPEA AND BROWN RICE VEGGIE BURGERS WITH TOMATO SALAD

Steps:

• To make burgers, place chickpeas in bowl of a food processor; pulse for 10 second intervals until a course texture is reached, about 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
• Spoon chickpea-rice mixture into a large bowl. Add bread crumbs, carrots, 2 tablespoons of parsley, scallion, cilantro, lemon zest, coriander, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix to combine. Add egg white and mix again to combine; refrigerate for a minimum of 10 minutes and up to overnight.
• To make salad, combine cucumber, red pepper, onion, tomatoes, 2 tablespoons of parsley, lemon juice, oil and 1/4 teaspoon each of salt and pepper in a medium bowl; toss to combine and set aside.
• Off heat, coat a grill rack or grill pan with cooking spray. Heat grill or grill pan over medium-high heat.
• Form chickpea-rice mixture into 4 burgers using about 1/2 cup of mixture for each. Off heat, coat tops of burgers with cooking spray.
• Grill burgers, without moving them, until golden brown and crispy, about 6 to 8 minutes. Carefully flip burgers and cook until golden brown and crispy on other side, about 6 to 8 minutes more. Serve burgers with salad.
• Yields 1 burger and about 1/4 cup of salad per serving.

CHICKPEA AND BROWN RICE VEGGIE BURGERS

Steps:

• In a food processor, puree the chickpeas, brown rice, egg and red onion until a thick paste forms. Add the garlic, parsley, cumin, mustard, salt and pepper and pulse mixture until well combined.
• Form the mixture into 6 ½-inch thick patties.
• In a non-stick skillet, heat olive oil over medium-high heat. Add patties and cook about 4 minutes on each side or until golden brown.
• Serve patties on sandwich thins if preferred with desired toppings.

CHICKPEA BURGER RECIPE

Steps:

• Place half of the chickpeas in the food processor with the steel blade attachment and process for 10 seconds. Scrape sides and process again until as smooth as possible.
• Add the remaining chickpeas, egg, garlic, flour, cumin, harissa, ¾ teaspoon salt and cinnamon and pulse ten times until most of the whole chickpeas are cut into coarse grind with only some larger pieces about the size of a pea.
• Scrape the chickpea mixture out into a large bowl. Add carrot, rice and parsley and stir together to make the burger dough.
• Using moist hands, form patty mixture into six burgers, about 3 inches wide and ¾-inch thick. Set on a plate.
• Heat oil in a large non-stick skillet over medium-high heat. Add patties and cook, undisturbed until the bottom of the patties are browned and the color is visible along the bottom edges of the patties, about 5 minutes. Carefully flip the burgers over with a thin spatula and continue cooking until they are cooked through, about 3 minutes longer.
• Meanwhile, whisk Greek yogurt, tahini, zest, lemon juice and the remaining ¼ teaspoon salt in a small bowl. Thin with water if desired.
• Spread the tahini sauce over both cut sides of each bun or English muffin (about 1 tablespoon per bun half.) Serve the burgers on buns or English muffins topped with the cucumber, onion and sprouts.