Brown Rice Veggie Burgers

Brown Rice Veggie Burgers
Servings: 6 Prep 15 mins Cook 7 mins Broil 16 mins Microwave 90 seconds

Ingredients

  • 1 small onion, chopped
  • 2 portobello mushroom caps (8 ounces), halved and sliced crosswise
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pouch (8.8 ounces) fully cooked brown rice (such as Uncle Ben's Ready Rice)
  • 1 can (15-1/2-ounces) chickpeas, drained and rinsed
  • 1 medium-size zucchini, shredded
  • 1 cup (4 ounces) shredded 50% reduced-fat cheddar cheese (such as Cabot)
  • 1/3 cup seasoned bread crumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Green salad

Make It

1. Heat broiler. Line a large baking sheet with foil. Coat foil with nonstick cooking spray. Coat a 10- inch nonstick skillet with nonstick cooking spray. Add onion and cook over medium heat, 2 minutes. Add mushrooms and continue to cook for 4 minutes. Add soy sauce; cook 1 minute. Remove from heat.

2. Heat rice in microwave following package directions, 90 seconds. Transfer rice and skillet contents to a food processor. Add chickpeas. Cover and pulse until mixture resembles ground beef (the chickpeas should be chopped up). Transfer to a large bowl.

3. Add shredded zucchini, cheese and bread crumbs to bowl with rice mixture. Stir to combine. Stir in egg, salt and pepper until all ingredients are moistened. Let mixture rest 5 minutes.

4. With wet hands, shape mixture into six 3-1/2-inch patties, a scant cup for each. Place on foil-lined pan. Broil, 3 inches from heat, for 8 minutes. Carefully flip over and continue to broil an additional 8 minutes, until browned and crispy. Serve with green salad alongside.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 245, Fat, total (g): 6, chol. (mg): 45, sat. fat (g): 2, carb. (g): 32, fiber (g): 5, pro. (g): 14, sodium (mg): 835, Percent Daily Values are based on a 2,000 calorie diet.