Recipes Ingredients Pasta and Grains Rice Recipes Chickpea-Brown Rice Veggie Burger Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This veggie burger is dense and tasty on a lettuce wrap with mustard. Ingredients 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 Directions 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. Bryan Gardner Rate it Print