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

Chickpea & brown rice veggie burgers with tomato salad

7
6
5
SmartPoints® value per serving
Total Time
42 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Forget the meat. You won’t even miss it with these vegetarian burgers that are packed with fresh summer flavors and then topped with a homemade chopped salad. If you like black beans, you could use them instead of the chickpeas. 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. They’re excellent on buns, as shown here, and also great on their own.

Ingredients

Cooking spray

4 spray(s)

Chickpeas

1 cup(s), drained and rinsed

Long grain cooked brown rice

½ cup(s)

Shredded carrot(s)

3 Tbsp

Uncooked scallion(s)

3 Tbsp, minced (1 medium)

Fresh parsley

2 Tbsp, fresh, chopped

Dried plain breadcrumbs

2 Tbsp, whole-wheat preferred

Cilantro

1 Tbsp, fresh, chopped

Lemon zest

1 tsp

Ground coriander

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Egg white(s)

1 large, Salad

Plain hamburger bun

4 item(s)

Cucumber(s)

½ cup(s), diced

Sweet red pepper(s)

¼ cup(s), diced

Grape tomatoes

¼ cup(s), or cherry tomatoes, quartered

Fresh lemon juice

3 Tbsp

Uncooked red onion(s)

2 Tbsp, chopped, thinly slivered

Olive oil

1 Tbsp, extra-virgin

Instructions

  1. In food processor, pulse chickpeas in 10-second intervals until coarse texture is reached, 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
  2. Transfer chickpeas and rice to large bowl. Mix in carrot, scallion, parsley, breadcrumbs, cilantro, lemon zest, coriander, salt, and black pepper. Mix in egg white. Refrigerate for at least 10 minutes and up to overnight.
  3. In medium bowl, toss cucumber, bell pepper, tomatoes, lemon juice, onion, and oil to combine. Set aside salad.
  4. Coat grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
  5. Form chickpea-rice mixture into 4 patties, using about ½ cup for each. Coat tops of patties with nonstick spray.
  6. Grill patties, undisturbed, until golden brown and crispy on bottom, 6 to 8 minutes. Carefully flip patties and grill until golden brown and crispy on other side, 6 to 8 minutes more. Divide burgers and salad among buns.
  7. Serving: 1 burger and about 1/4 cup of salad per serving.

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