If you’ve been reading my posts for a while (or go back in the archives literally at all), you know I’m a fan of simple and easy things. Veggie burgers are a classic simple and easy thing when it comes to prepping for meals in my book.
I can throw them on a bun, in a bowl (my favorite), or honestly just munch on them plain. It’s so easy to make customized and delicious veggie burgers at home instead of buying the store bought ones, like these fun DIY Black Bean & Sweet Potato Veggie Burgers.
This new recipe uses chickpeas as the bean as the carbohydrate. I decided to add flaxseed to bind them together, and then some delish spices for flavor.
I hope you enjoy this new veggie burger recipe! Whether it’s on it’s on, in a bowl, or on a bun… it’s sure to impress! If you make it, be sure to tell me in the comments below or tag me in your Instagram pictures @cookwithcourt! I love seeing recreations 🙂
P.S. This burger is ahhh-mazing with this 3 Ingredient Tahini-Dijon Dressing poured atop!
Vegan Brown Rice & Chickpea Veggie Burger (gluten free)
A simple recipe for a subtly spiced, wholesome veggie burger. Perfect in bowls and on buns alike!
- 1 can chickpeas (1 1/2 cups rinsed and drained)
- 1 cup brown rice cooked
- 2 tbsp ground flaxseed plus 4 tbsp water
- 1/4 large onion finely diced
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1/2 tsp dried dill (or 1 1/2 tsp fresh dill)
Set oven to 400 Farenheight. Line baking sheet with parchment paper or silicone baking mat. Add flax seed to water to let gel together.
With a fork, mash chickpeas till they are (mostly) no longer whole. Add in brown rice and stir. Add flax, onion, and spices and stir till a uniform mixture forms. (You can also do this step in a food processor by using the pulse function).
Scoop the mixture onto the baking sheet, measuring each scoop into a heaping 1/2 cup. Spread the mixture out into a burger shape on the sheet.
Bake for 55 minutes to 1 hour, flipping 45 minutes through, until the patties are golden brown. Enjoy!