Brown Rice and Quinoa Veggie Burger

Brown Rice & Quinoa Veggie Burger

featuring DHC Brown Rice with Quinoa Bowl

INGREDIENTS (serves 6)

For the burgers:

  • 1 egg, beaten
  • 3 cloves garlic, roughly chopped
  • 3/4 cup red onion, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 2 tablespoons lemon juice
  • 15 oz. can chickpeas, drained
  • 1 DHC Brown Rice with Quinoa Bowl
  • 1/2 cup roasted red peppers, roughly chopped
  • 2 tablespoons pine nuts
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon pepper
  • 1/4 cup old-fashioned oats, or more as needed
To serve:
  • Whole wheat burger buns
  • Heirloom tomatoes, sliced
  • Mixed greens
  • Premade pesto

DIRECTIONS

Preheat oven to 475 degrees, arranging a rack in the upper third of the oven.

Combine garlic, red onion, basil and lemon juice in a food processor. Pulse until well combined, then transfer to bowl. Place chickpeas and DHC Brown Rice with Quinoa Bowl in the food processor and pulse until chickpeas are finely chopped, but still retain some texture. Once combined, transfer to bowl with garlic-onion mixture and fold in chopped red pepper, pine nuts and oats. Stir the beaten egg into chickpea mixture until fully combined. Set aside and let rest for 10 minutes.

Form the mixture into 6 patties, each about 1-inch thick. Line a baking sheet with parchment paper and arrange the patties on the baking sheet with space in between.

Bake the patties in the oven for 20 minutes, flipping them after 10 minutes.

Remove the patties from the oven and toast the buns while the burgers rest. Once toasted, spread pesto on each half and assemble the burgers by layering the patty, tomato slices and mixed greens. Serve immediately.

 

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