Friday, March 16, 2012

Chickpea Brown Rice Veggie Burger

(recipe credit: Whole Living Magazine January 2012)
  • Chickpeas, 2 cups (dry or from 1 15-oz can)
  • Brown rice, 1/2 cup
  • Fresh parsley, 2 Tbsp chopped
  • 1 Shallot
  • Garlic, 1 clove
  • 2 Large eggs (original recipe calls for one egg, but two makes it extra sturdy)
  • Roasted red pepper, for serving
  • Whole-grain mustard, for serving
  • Extra-virgin olive oil, 2 Tbsp
  • Coarse salt and pepper
  • Whole wheat buns or wrap in green leaf lettuce
  • Optional additions that I used: arugula and avocado.
1. Mash 2 cups cooked and drained chickpeas and 1 cup cooked brown rice until thick paste forms.  Stir in 1 minced shallot, 1 minced garlic clove, and 2 Tbsp. chopped parsley.  Season with salt and pepper.  Stir in 2 eggs.  Form into four (I made more than four!  It all depends on your preferred size) 1/2 inch patties.
2. Heat 2 Tbsp. olive oil on large skillet over medium-high heat.  Add patties and cook until golden brown (about 4 minutes per side).

No comments:

Post a Comment