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Chickpea and Brown Rice Veggie Burgers

Ingredients

  • 1 cup cooked chickpeas
  • ½ cup cooked brown rice
  • 2 tablespoon dried plain bread crumbs whole wheat
  • 3 tablespoon shredded carrots
  • 1 tablespoon dried parsley
  • 3 tablespoon uncooked scallion s, minced (1 medium)
  • 1 teaspoon lemon zest
  • 1 teaspoon ground coriander
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 1 lg egg white I used 2 egg whites because the burgers wasn't binding well

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 mixture into a large bowl. Add bread crumbs, carrots, parsley, scallions, lemon zest, coriander, salt and pepper; mix to combine. Add egg white and mix again to combine; refrigerate for at least 10 minutes or up to overnight.
  3. Spray a grill rack or grill pan with cooking spray; heat grill or grill pan over medium-high heat.
  4. Form the mixture into 4 burgers using about ⅓ cup of mixture for each (I used a ½ cup but didn't fill it all the way up, it helped form a nice burger shape). Place burgers on the pan and spray the tops with cooking spray. Grill burgers, without moving them (don't move them-you want a nice crisp on each side!!), 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 minutes more. Yields 1 burger per serving.

Recipe Notes

Adapted from Weight Watchers
Weight Watchers Points: 4 per serving (salad and burger)