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Photo of Chickpea and brown rice veggie burgers with tomato salad by WW

Chickpea and brown rice veggie burgers with tomato salad

4
3
2
SmartPoints® value per serving
Total Time
41 min
Prep
25 min
Cook
16 min
Serves
4
Difficulty
Moderate
Forget the meat. These vegetarian burgers are packed with fresh flavours and topped with a homemade chopped salad.

Ingredients

Chickpeas (15 oz)

1 cup(s), drained and rinsed

Long grain cooked brown rice

½ cup(s)

Dried plain breadcrumbs

2 Tbsp, whole-wheat preferred

Uncooked carrot(s)

3 tbsp(s), grated

Fresh parsley

2 tbsp(s), fresh, chopped

Uncooked scallion(s)

3 tbsp(s), minced (1 medium)

Cilantro

1 tbsp(s), fresh, chopped

Lemon zest

1 tsp(s)

Ground coriander

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Egg white(s)

1 large

Cucumber(s)

½ cup(s), diced

Sweet red pepper(s)

¼ cup(s), diced

Uncooked red onion(s)

2 tbsp(s), chopped, thinly slivered

Grape tomatoes

¼ cup(s), or cherry tomatoes, quartered

Fresh lemon juice

3 tbsp(s)

Olive oil

1 tbsp(s), extra-virgin

Fresh parsley

2 tbsp(s), fresh, chopped

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Cooking spray

2 spray(s)

Instructions

  1. To make burgers, place chickpeas in bowl of a food processor; pulse 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.
  2. Spoon chickpea-rice mixture into a large bowl. Add bread crumbs, carrots, 2 tablespoons of parsley, scallion, cilantro, lemon zest, coriander, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix to combine. Add egg white and mix again to combine; refrigerate for a minimum of 10 minutes and up to overnight.
  3. To make salad, combine cucumber, red pepper, onion, tomatoes, 2 tablespoons of parsley, lemon juice, oil and 1/4 teaspoon each of salt and pepper in a medium bowl; toss to combine and set aside.
  4. Off heat, coat a grill rack or grill pan with cooking spray. Heat grill or grill pan over medium-high heat.
  5. Form chickpea-rice mixture into 4 burgers using about 1/2 cup of mixture for each. Off heat, coat tops of burgers with cooking spray.
  6. Grill burgers, without moving them, until golden brown and crispy, about 6 to 8 minutes. Carefully flip burgers and cook until golden brown and crispy on other side, about 6 to 8 minutes more. Serve burgers with salad.
  7. Yields 1 burger and about 1/4 cup of salad per serving.

Notes

We tried this recipe using a blender instead of a food processor but the consistency of the burgers was too fine and did not hold up well. The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly.

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