Veggie burger

Veggie burger

veggie burger


For the burger

  • 2 cups cooked white rice 
  • 2 large garlic cloves
  • 1 medium yellow onion
  • 3 tablespoons olive oil, divided
  • 1 cup walnuts
  • 1 15-ounce can  Organic Garbanzo Beans
  • ¾ cup whole wheat flour (or gluten free)
  • 1 tablespoon cumin
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 egg white
  • Barbecue sauce

To serve

  • Guacamole
  • 1 tomato
  • Lettuce leaves
  • 6 hamburger buns (gluten free if desired)


  1. Make the rice according to the package instructions.
  2. Quickly cool the rice by spreading it into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools.
  3. Preheat a grill to medium heat.
  4. Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil.
  5. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat.
  6. Roll over the walnuts with a rolling pin until they are fine and crumbly.
  7. Drain and rinse the garbanzo beans. Place in a large bowl and mash them.
  8. Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans.
  9. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper.
  10. Mix together.Stir in 1 egg white, mix until in becomes a sticky dough.
  11. Form five or six 1-inch thick patties by firmly patting and squeezing the dough together 
  12. Set the patties on a baking sheet.
  13. Brush both sides of the burgers with olive oil.
  14. To serve, place the burgers on a bun, topped with guacamole, tomato and lettuce.
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