Chickpea and brown rice burgers
5
Points®
Total time: 55 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Cooked brown rice
½ cup(s), (85g)
Dried breadcrumbs
2 tbs
Carrot(s)
1 medium, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Eschalot(s)
1 whole, finely chopped
Fresh coriander
1 tbs, finely chopped
Fresh lemon rind
1 tsp, finely grated
Ground coriander
1 tsp
Egg white
1 medium
White bread roll
4 medium, (4 x 50g rolls)
Mixed salad leaves
2 cup(s), (60g)
Red onion
1 small, thinly sliced
Tomato(es)
1 large, sliced
Oil spray
2 x 3 second spray(s)
Instructions
1
Place chickpeas in a food processor. Using pulse button, process for 10 second intervals until a course texture is reached (about 20 to 30 seconds total). Add rice and pulse again to combine (about 10 seconds more). Transfer to a large bowl. Add breadcrumbs, carrot, parsley, eschalot, fresh coriander, rind and ground coriander. Season with salt and pepper and mix to combine. Add egg white and mix again to combine. Refrigerate for a minimum of 10 minutes and up to overnight.
2
Lightly spray a chargrill pan or barbecue with oil and heat on medium-high heat. With wet hands, form chickpea mixture into 4 patties. Lightly spray with oil. Cook patties, without moving for 6-8 minutes or until golden brown and crisp. Carefully flip patties and cook for 6 to 8 minutes. Cook rolls, cut side down, for 1-2 minutes or until lightly charred.
3
Fill rolls with lettuce, patties, tomato and onion. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.