Veggie Burgers Recipe

This veggie burger recipe is satisfying even if you are not a vegetarian. Including plant proteins in your diet several times a week is a great way to stay healthy.

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Serves 4

1 1/4 cups dry brown rice (*or 2 1/2 cups cooked)
2 1/2 cups water (*not needed if your rice is cooked already)
1 1/2 cups of bread crumbs (whole-wheat or gluten-free)
1 1/2 cups of mixed vegetables (carrot, zucchini, red onion, and mushrooms)
Salt and pepper to taste
2 Tablespoon of olive oil for cooking


To cook brown rice, place rice and water into a medium pot and bring to a boil without a lid. After it comes to a boil, turn heat down to simmer and cover with lid. Cook for 40-50 minutes until tender and the liquid has been soaked into the grains.

Once cooked, remove from heat and let cool.

While the rice is cooking, dice the onions and mushrooms and place in a large bowl.

Grate the carrot and zucchini to make chopping easier. Then chop these into small pieces. Add all the veggies pieces to a large bowl.

Fold the cooked and cooled rice into the veggies.

Toast 2 to 3 pieces of whole-wheat bread and then food process until they resemble bread crumbs. Fold the bread crumbs into the vegetable and brown rice mixture.

Time to use your hands! With clean hands, blend all the ingredients together so they are evenly distributed and hold together easily when packed.

Make 3/4-inch thick patties about 3 inches round.

Cook in oil until both sides are browned (about 2 minutes per side).

Serve atop leaves and fresh tomatoes and any other toppings of your choice. You can roll the leaves around the burger for a healthier bun.

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