Veggie Burgers

Veggie Burgers Recipe
Photo: Oxmoor House

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 16 Minutes
Chill: 1 Hours

Nutritional Information

Calories 269
Fat 5.7 g
Satfat 2.3 g
Protein 14.8 g
Carbohydrate 45.9 g
Fiber 8.2 g
Cholesterol 9 mg
Iron 3.0 mg
Sodium 962 mg
Calcium 239 mg


1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup sliced green onions
2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1 (8-ounce) can cut green beans, drained
1 tablespoon lemon pepper seasoning
1 garlic clove, minced
1 cup cooked brown rice
Cooking spray
6 whole wheat hamburger buns
Ketchup, mustard, pickles, onion slices, tomato slices, lettuce, alfalfa sprouts (optional)


Combine first 8 ingredients in a food processor bowl. Pulse 3 to 4 times or until chopped. Transfer mixture to a large bowl, and stir in rice. Cover and chill mixture at least 1 hour.

Shape vegetable mixture into 6 bun-size patties. Heat a large nonstick skillet over medium heat until hot. Coat patties with cooking spray. Cook patties, in batches, if necessary, in skillet over medium heat 8 minutes on each side or until browned. Transfer patties to a plate, and let cool slightly. Serve patties on whole wheat buns with condiments, if desired.


These burgers are a great use for leftover cooked brown rice. They're also ideal to keep on hand for a quick meal. Once the vegetable mixture is shaped into patties, you can freeze them in a freezer-safe container for up to three weeks.