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 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
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.
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.