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Chickpea Black Bean Burger: Classic veggie burger recipe with chick pea, black beans, brown rice, oatmeal, veggies, spices holds together well, cooks up firm, chewy and flavorful. Low fat recipe. Make it gluten free with wheat free soy sauce and certified gf rolled oats.
I wanted to make a kid-friendly veggie burger to serve to my grandkids. Turned out the kids were too full of Easter candy to eat anything, but the grownups loved ‘em!
8 Servings (8 large burgers)
Total Prep & Cook Time: 30 min
Nutrition Data Per Serving, 102 g (without bun & fixings): 162 cal, fat cal 31, 26g carb, 4g fat, 172mg sodium, 2 g sugars, 7g fiber, 8g protein, low Cholesterol, good source Vit A, K, Iron, Folate, Manganese. Estimated glycemic load 11
Substitute any other veggies for parsley, ginger and carrot, but keep the wet/dry proportions.
Cooked rice and oatmeal are especially good for veggie burgers because they’re sticky and dense, holding the burgers together well. But you can sub in other grains like bulgar or quinoa or bread crumbs.
The texture will change though, and you might need a bit more nut butter, in which case you’ll want to use less wet veggies – you see where I’m going with this, right? Keep the wet dry balance.