New This Month

Chickpea-Brown Rice Veggie Burger


This veggie burger is dense and tasty on a lettuce wrap with mustard.

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, 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 Add a comment

  • badhairdayz
    21 JAN, 2015
    I have made these a bunch of times but I am still having trouble getting the mixture to stick together. This is one of our favorite meals. I have tried making the patties smaller and it seems to help. Next time I may try using the food processor to blend everything up. Does anyone else have any suggestions?
  • 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.