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Veggie Burgers

Oxmoor House JANUARY 2001

  • Yield: 6 servings
  • Cook time:16 Minutes
  • Prep time:13 Minutes
  • Chill:1 Hour


  • 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.

Note: 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.

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 5.7g
  • Saturated fat: 2.3g
  • Protein: 14.8g
  • Carbohydrate: 45.9g
  • Fiber: 8.2g
  • Cholesterol: 9mg
  • Iron: 3.0mg
  • Sodium: 962mg
  • Calcium: 239mg

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Veggie Burgers recipe