Veggie Burger

This burger was not meant to mimic a hamburger but has it's own great taste and is healthy.

2 cups chickpeas, cooked and drained
1 cup cooked brown rice
2 scallions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 large egg, whisked
1 tbsp whole-grain mustard
1 tsp crushed, dried red chiles
1/2 tsp freshly ground pepper

Combine chickpeas and rice in a bowl and mash until a thick paste forms. Stir in scallions, garlic, parsley, egg, mustard, chiles and pepper; mix well. Form into 4 patties, each about 1/2 in. thick.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Remove from heat and drain on paper towels.
Serve on toasted whole grain bun or bread with onions, lettuce and tomato.

Serve with or without buns. They may also be baked or broiled. Browning adds flavor so that is the key. Everything is already cooked except the egg. Using dried beans gives a better flavor than canned beans.

Makes 4 servings.
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