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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
Chickpea-Brown Rice Veggie Burger

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 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. 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. 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.

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.

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