- 1/2 cup dry brown rice, or 2 cups cooked brown rice
- 2 cups garbanzo beans
- 1 cup chopped sun-dried tomatoes
- 3/4 cup packed basil leaves
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon ketchup
- 2 tablespoons bread crumbs, gluten free if necessary
- 1 teaspoon olive oil
- 6 hamburger buns, gluten free if necessary
- Optional toppings: lettuce, tomato, onion, cheese (dairy or non-dairy)
- Cook the brown rice according to package directions. Add the sun-dried tomatoes and basil to the food processor and blend for 1-2 minutes until it turns into a paste like mixture. Remove from food processor and place into a large bowl.
- Add the brown rice and garbanzo beans to the food processor and blend for about 10 seconds, until mixture is broken down, but not completely blended. You still want it slightly chunky. Add the rice and garbanzo bean mixture to the tomato and basil mixture. Next add the garlic, salt, pepper, ketchup and breadcrumbs to the bowl. Use your hands to mix everything together and make sure all ingredients are evenly incorporated.
- Form the mixture into 6 equal size patties and place them on a cookie sheet lined with parchment paper. Refrigerate veggie burger patties for 30 minutes for a firmer veggie burger.
- Heat a large pan over medium heat and add 1 teaspoon olive oil. Cook veggie burger patties for 3-5 minutes on each side, until browned and heated through. Enjoy on a hamburger bun topped with your favorite toppings!
Veggie burgers will stay good in the refrigerator for about 5 days. They can also be frozen and re-heated at a later date.