These veggie burgers freeze and re-heat well. They are mild-tasting enough to go with just about anything you’d like to top them with — from the traditional ketchup and mustard to my favorite, salsa verde. They leave sandwiches behind and enter the realm of dinner-you-would-serve-to-guests when topped with Oven – Roasted Red Peppers, and served with a tossed salad on the side.
2 cups cooked chickpeas, drained and rinsed
1 cup cooked brown rice
2 tablespoons chickpea flour
2 teaspoons olive oil
4 tablespoons wheat-free breadcrumbs
1/4 cup grated carrots (about 1 medium carrot)
1/4 chopped fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon zest
2 teaspoons ground coriander
2 teaspoons garlic powder
salt and freshly ground black pepper, to taste
Place chickpeas in the bowl of a food processor. Pulse for 20 to 30 seconds until chickpeas gain a coarse crumbly texture. Add rice, chickpea flour, and olive oil and pulse again for about 10 seconds, until just mixed. Dump chickpea mixture into a large mixing bowl. Stir in remaining ingredients. Refrigerate for 10 minutes – overnight before shaping.
Cover a baking sheet with parchment paper or waxed paper. To shape burgers, use a 3-inch (aproximate) round cookie or biscuit cutter as a mold. Press the dough firmly into the mold to create a burger that is 1/2 to 3/4 inch thick. Gently lift the cookie cutter away from the burger, and repeat until all dough is used. Cook immediately, or place cookie sheet in the freezer until burgers are completely frozen, then gently peel them off the paper and store in plastic freezer bags for later use.
To reheat, heat 1 teaspoon olive oil in a nonstick skillet on medium heat. Place burgers in skillet while still frozen. Cook undisturbed for 6 minutes. Gently flip and cook other side until browned, approximately four to five more minutes.
[...] Preheat oven to 425 degrees. Place peppers, garlic, basil, and onion in a roasting pan. Drizzle olive oil on top, and toss to coat. Slide pan into the oven and roast for at least one hour, stirring every 20 minutes. When peppers are meltingly soft and beginning to blacken on the corners, remove from heat and allow to mellow at room temperature for another hour. Toss with your favorite rice pasta or spoon over chicken or veggie burgers. [...]
[...] Water Bean & rice patties and salad and/or lentil soup Bean and Rice Patties (original recipes: http://top8free.com/2007/09/17/chickpea-rice-veggie-burgers/ or [...]
[...] Chickpea Rice Veggie Burgers [...]
hi there what kind of bread crumbs do you use?
i cant have wheat and im having a hard time finding wheat free bread crumbs in Fl.
Have you tried making your own? Just let your bread get stale and then pulse it in a food processor or blender. I keep them in the freezer so I can just pull out what I need. Good luck!
Goggle “Gluten Free Mall (com?)”. They deliver. I’ll have their link on my website to, eventually. Brown Rice Loaf and Tapioca Loaf are both GF. But, the White Rice loaf, I’m told is more ‘gluey’ or ‘gummy’ when it gets wet. I’m trying out the tapioca loaf tomorrow, as I’ll be in a Pro-gluten town. LOL We had to pack our own food as no GF restaurants exist that offers roadkill-free, GF options that would keep my blood sugars stable. LOL