Satisfy vegetarians with these veggie burgers. Mushrooms, garlic, chickpeas, tahini, and brown rice combine for a patty that rivals beef in delicious flavor.
- 1 (8 oz) pkg sliced white mushrooms
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 cup instant brown rice
- 1 (15 oz) can chickpeas
- 1 large egg
- 2 tbsp tahini
- 4 hamburger buns
- Finely chop the mushrooms. In a large nonstick skillet, heat 1 tbsp olive oil on medium. Add mushrooms and garlic. Cook 6–8 min., until mushrooms have released liquid and liquid has evaporated, stirring occasionally. Wipe out the skillet.
- Meanwhile, prepare the rice according to package directions. Drain and rinse the chickpeas. Chop the parsley.
- To a food processor, add the chickpeas, egg, and tahini and pulse to combine. Transfer to a large bowl. To the bowl, add the rice, mushrooms, and parsley. Mix until well combined.
- Form mixture into 4 1-inch-thick patties. In the same skillet, heat remaining olive oil on medium-high heat and cook burgers 2–3 min. per side, until deep golden brown. Serve on buns with your favorite burger toppings!
- Sunday prep steps:
- Finely chop mushrooms. In nonstick skillet, cook mushrooms and garlic in oil.
- Prepare rice according to package directions. Drain and rinse chickpeas. Chop parsley.
- In food processor, pulse chickpeas, egg, and tahini to combine. Transfer to large bowl. Add rice and parsley. Mix.
- Form mixture into 4 burger patties and cook in oil in nonstick pan 4-6 min. Cool, then wrap individually in plastic and refrigerate.
- 15 min. before ready to serve:
- Preheat oven to 350°F.
- Bake burger patties 10 min., until hot in centers. Serve on buns.
This recipe is
- October 2017