Veggie Burgers with Brown Rice, Fresh Parsley, and Chickpeas

Serve these vegan burgers with pickles and fries on the side and a sundae for dessert.

Veggie Burgers with Brown Rice, Fresh Parsley, and Chickpeas
Servings: 6 Prep 50 mins Total Time 1 hr 40 mins

Ingredients

  • 1/4 cup uncooked short-grain brown rice
  • 1/2 teaspoon coarse salt, plus extra for cooking the rice, divided
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 tablespoon coarsely chopped garlic
  • 1 large portabella mushroom cap, coarsely chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1/2 cup shredded carrots
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup ketchup, plus additional for serving, if desired
  • 1/4 cup coarsely chopped red onions, packed
  • 2 tablespoons Dijon mustard, plus additional for serving, if desired
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon liquid from canned chipotles en adobo
  • 8 grinds black pepper
  • 1 cup panko breadcrumbs
  • 6 thin slices soy cheese
  • 6 brioche buns, split and toasted
  • 6 tomato slices, drained on a paper towel
  • 2 ripe avocados, thinly sliced

Make It

1. Fill a small- to medium-sized saucepan two-thirds full with heavily salted water, cover, and bring to a boil over high heat. Once the water is boiling, stir in the rice and cook, stirring occasionally, until tender, about 40 minutes. Pour into a colander set in the sink and let cool to room temperature, about 15 minutes (the rice should have doubled in volume, to a bit more than 1/2 cup).

2. Meanwhile, heat 1 tablespoon oil in a small, heavy, nonstick saute pan over medium-high heat. When hot, add the garlic and saute until slightly softened, 1 to 2 minutes (watch carefully to prevent burning). Immediately add the mushrooms and saute, stirring, until tender and browned, about 5 minutes. Set aside off the heat to cool (you should yield 1/2 cup).

3. Add the cooked rice, the garlic-mushroom mixture, 1/4 teaspoon salt, the chickpeas, carrots, parsley, ketchup, onions, mustard, soy sauce, chipotle liquid, and black pepper to the bowl of a food processor. Puree until the burger mixture is combined well, about 40 seconds.

4. Mix the panko and the remaining 1/4 teaspoon salt in a large bowl. Add the burger mixture and mix well with your hands until combined. Shape into 6 patties and flatten each one to about 1/2 inch thick, using your fingers to make an indentation in the center of each.

5. Heat 2 tablespoons oil in a 10-inch, heavy, nonstick saute pan over medium-high heat. When the oil is hot, add 4 patties and cook until the first side is browned, about 3 minutes. Flip over and cover each patty with a slice of cheese. Cover the pan and reduce the heat to medium. Continue cooking until the cheese has melted and the other side is browned, about another 3 minutes. Transfer to a plate. Raise the heat to medium high, and add the remaining 2 tablespoons of oil and remaining 2 patties to the pan. Repeat the cooking process, turning the burgers over after about 3 minutes, then adding the cheese, covering the pan, reducing the heat to medium, and cooking until the cheese has melted.

6. Place a patty on half of each bun and top with a tomato slice and some avocado slices. Serve immediately, passing ketchup and mustard at the table.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 558, Fat, total (g): 33, sat. fat (g): 9, carb. (g): 56, fiber (g): 5, sugar (g): 9, pro. (g): 13, sodium (mg): 866, calcium (mg): 67, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.