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Chickpea-Brown Rice Veggie Burger

Detox Cred: These tasty bean and brown-rice meatless patties deliver a filling protein-fiber combo. Brown rice is a super whole grain to include in any diet: Just one cup delivers nearly one-third of the daily value of selenium, a mineral that helps fight free radicals.

  • servings: 4
Photography: Bryan Gardner




  • 2 cups cooked and drained chickpeas
  • 1 cup cooked brown rice
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Coarse salt and pepper
  • 1 large egg, whisked
  • 2 tablespoons olive oil
  • Whole-grain mustard
  • Red onion, sliced, for garnish
  • Roasted red pepper, sliced, for garnish
  • Green-leaf lettuce, for wrapping


  1. Step 1

    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.

  2. Step 2

    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.

Whole Living, January/February January/February 2012



Reviews (12)

  • kzav 3 Aug, 2014

    Just made this recipe and it is fabulous. I had trouble getting mine to stick together but think it was my error. I will make these again even if we have to eat them with a spoon. The flavor it great. I didn't think they would be so good because there is not much in them. Boy was I wrong. My husband LOVED them. We topped them with spicy brown mustard, red onion, cherry tomatoes and avocado and served on lettuce. This will be a staple in our weekly menu.

  • a1mosbacher 25 Jun, 2014

    Just wondering about the nutritional info for this recipe. It looks amazing and I am going to try it. But I am calculating everything and could use some info. THX!

  • LittleRedFrog 31 Jan, 2014

    These are great!
    I struggled a little to puree the peas/rice but I guess it's a good workout.
    I made 4 and froze 2. I can wait to have nothing at home and have to thaw one and eat it!
    I had my first one only with an avocado and I'm glad I had the avo because it was a little dry otherwise.
    The next day, I had it with 1/2 roasted red pepper, some mixed salad and a dressing with garlic, olive oil, grated ginger and lemon juice.
    One of the lunches at work that I enjoyed the most in a very long time!

  • laluna65 28 Jan, 2014

    These have easily become a favorite and "go-to" for me. They are best after they have just been fried, but I make a batch ahead of time and reheat them in the microwave for lunch in the office. I have also found that a couple slices of avocado really round out the flavor!

  • LisaG 20 Jan, 2014

    This burger was great! I have been looking for a good recipe and I have found it!

  • R_Lynn 4 Jun, 2012

    These were incredible! My boyfriend (who is totally a meat guy) even gobbled them right up! They were also really yummy the next day heated up in the oven for a few minutes.

  • skspillman 3 Feb, 2012

    These are amazing! I wish I'd used a food processor because the chickpeas and rice were kind of difficult to mash together, but overall the recipe wasn't too difficult to prepare and the burgers were delicious. I will make these again!

  • livingcostal 2 Feb, 2012

    Suprisingly tasty! I followed some of the suggestions and used a food processor and also added a sprinkle of cumin. I wasn't so much worried about the oil. It's a small amount and olive oil is a GOOD fat as long as you don't overindulge.

  • sallynena 25 Jan, 2012

    I also added cumin and it was a nice fit. I made this for my 3 kids and my youngest made me promise there'll be left overs! I love the brown mustard too.

  • lhiggins88 23 Jan, 2012

    These were really delicious, although I made a couple of changes. I pulsed teverything in the food processor to mix, added a bit of cumin and left out the egg (it didn't seem to need it). To address the concerns about frying in the comments below, if you use a non-stick pan you hardly need any oil at all, but there's barely any fat in the recipe to start with. Instead of wrapping them and eating like burgers, I served them on a bed of lettuce, red onions, radishes, and the peppers. Tasty!

  • rachelinsf 18 Jan, 2012

    eh! should have added spices like cumin & curry to add more flavor.

  • MrsJacobi 17 Jan, 2012

    Ok, I'm no expert, but when I was making these I couldn't help but think the frying seemed pretty darn unhealthy. Is there nutrition info anywhere for this one? That being said, they were very tasty.