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Chickpea and brown rice burgers

Chickpea and brown rice burgers

Total Time
55 min
25 min
20 min


Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Cooked brown rice

½ cup(s), (85g)

Dried breadcrumbs

2 tbs


1 medium, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped


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


1 large, sliced

Oil spray

2 x 3 second spray(s)


  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.


Tip: It’s important not to over-process the chickpea mixture or the pattie will not hold together.